Baked Salmon with Vegetable Medley

salmon.jpg

I fancied a bit of fish tonight after a 3 week meat fest. My parents visited and they rarely eat anything that looks or IS remotely healthy. If I see another steak this month I would most likely fly into a petulant childlike rage.

Baked Salmon
INGREDIENTS:

2 salmon steaks/fillets
1 tablespoon butter
30g chopped parsley
1/2 teaspoon salt
pinch of pepper
2x lemon wedges

DIRECTIONS:
Heat the oven to 175ºC.
Mix the butter, parsley, salt and pepper and spread half over 2 pieces of foil.
Place a salmon portion on top of each, then spread the remaining paste over each piece. Wrap in the foil and cook on a baking sheet in the oven for 30 minutes.

Vegetable Medley
INGREDIENTS:

250g asparagus (trimmed)
100g waxy potatoes
2 tablespoons olive oil
2 garlic cloves
250g frozen peas
250g broad beans
5 baby zucchini
1/4 cup fresh mint (finely chopped)
2 tablespoons creme fraiche (optional)

DIRECTIONS:
Cut the asparagus into 1cm portions and dice the potatoes and zucchini into 1cm cubes.
Heat the oil and cook the garlic and potatoes for 5 minutes over a medium heat.
Add the asparagus, broad beans, salt & pepper and 100ml hot water and cook for 10-12 minutes. Add the peas and zucchini and cook for a further 3-5 minutes.
Remove from the heat and stir in the mint. Drizzle over a little extra virgin olive oil.

SERVING:
Squeeze a lemon wedge over the salmon and serve alongside a generous serving of vegetables with a small dollop of creme fraice on top.

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One Response

  1. This rocks!

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