Salmon and seasonal veg. Place salmon and vegetables in/on oven/grill. Brush salmon with some of the glaze. Toss vegetables in dressing, transfer to plate. Divide each salmon steak in half to create a serving. Season the salmon with salt and pepper and cover in slices of lemon.
Cut into small chunks and boil until soft.
Wash the tomatoes and spinach, mix up with dressing (I use olive oil and balsamic)..
Divide the vegetables between each sheet.
You can cook Salmon and seasonal veg using 6 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Salmon and seasonal veg
- It's 2 of salmon fillets.
- It's of Lots of potatoes.
- You need of Cherry tomatoes.
- Prepare 200 g of spinach.
- It's Slices of lemon.
- You need of Butter for potatoes.
First the sliced potatoes, then the fennel, the asparagus, carrots and then peas. Season the salmon filet with salt and pepper, then sprinkle with the chopped herb mix. Drizzle each filet with the lemon juice. Shake into an even layer and season with sea salt and black pepper.
Salmon and seasonal veg step by step
- Season the salmon with salt and pepper and cover in slices of lemon. Wrap them in foil, place on a baking tray in an oven at 200c for 20 minutes..
- Wash the potatoes. Cut into small chunks and boil until soft..
- Wash the tomatoes and spinach, mix up with dressing (I use olive oil and balsamic)..
- Serve salmon with the potatoes and keep the salad cool on the side..
Place the salmon fillets into the bowl, add ½ a tablespoon of olive oil, and squeeze in the juice of ½ a lemon. Season lightly and toss to coat. Lay the salmon fillets on top of the vegetables, skin-side up. Salmon goes great with many seasonal vegetables right now, including Brussels sprouts, which will only be in season for a few more weeks. When the vegetables are tender, move the vegetables to one side of the pan and place salmon in the empty spot.