Ensure you get your supply of omega 3 and folic acid with this recipe for grilled salmon and green vegetables. A fresh and light way to end a working day you are sure to feel energised and ready to start again tomorrow with this delicious, and healthy recipe.
Serves 2
Cooking time: 25 – 30 mins
What You’ll Need:
grilled salmon:
- 2 salmon fillets with skin
- 1 tbsp of chopped parsley
- 2 tbsp of chopped basil
- 50ml extra virgin oil
- Juice of ½ lemon
- 1 garlic clove, crushed
green vegetables:
- 6 baby courgettes
- 1 tbsp olive oil
- 100g tender stem broccoli, trimmed
- 100g frozen peas
- Juice of ½ lemon
- 2 tbsp extra virgin oil
- salt and pepper
- Handful of basil leaves
- Handful of mint leaves
What To Do:
- First of all make the salad. Cut the courgettes into chunks and coat in olive oil. Heat a griddle to hot and char grilled the courgettes on all sides then put aside to cool.
- Bring a pan of salted water to the boil and cook the broccoli for 8 minutes or until tender. Add the peas to the saucepan 3 minutes before the end of cooking time. Drain the broccoli and peas and refresh under cold water. Put all the vegetables in to a bowl.
- Mix the lemon juice with extra virgin oil and pour over the vegetables. Season with salt and pepper and put aside while you cook the salmon.
- Heat a grill to medium hot and line a baking tray with foil, lightly oil. Place the salmon fillets skin side down in the centre of the tray.
- Finely chop the herbs and mix with the lemon juice, oil and garlic. Spoon the herb and garlic mixture over the top of salmon and place under the grill and cook for 5 minutes then turn and cook for another 4 or 5 minutes or until the fillets are cooked through.
- Put the cooked salmon on to two serving plates, spoon the salad on the side and garnish with picked basil and mint leaves.
Recipe from Romio and Tavernello Wines