Summer Roast Salmon

I know it's not summer yet - but we can all dream...and this dish is an absolute delight. Eat anytime of the day! SB xx

Summer Roast Salmon

Serves 4

4 fresh or defrosted frozen salmon fillets (each about 100g)

400g trimmed green beans

200g broccoli florets

200g asparagus spears

2 un-waxed lemons

2 tablespoons extra virgin olive oil

1 tsp chilli flakes

30g black Greek olives

4 whole vines of cherry tomatoes, each with about 5-8 tomatoes on

Blanche the vegetables by placing the green beans, broccoli florets and asparagus spears in a large pan and pour on boiling water to cover. Place the pan over a high-heat and bring to the boil, simmer for 2 minutes then remove from the heat and drain immediately. Fill the pan with enough cold water to cover the vegetables and add a couple of ice cubes, then leave to go cold, before draining again.

Preheat the oven to 200˚C

Place the blanched, drained, vegetables in a large roasting pan, squeezing the juice of 1 lemon over them and season with freshly ground black pepper and the chilli flakes. Drizzle with the extra virgin olive oil. Scatter over the olives and place the tomato vines on top.

Lay the salmon fillets, skin side down, as a top layer, and squeeze over the second lemon, then add the empty lemon skins to the pan. Oven roast the pan in the centre of the oven for 20 minutes. Remove the lemon skins before serving.

Enjoy! SB xx

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