What a week it’s been here in the UK. Huge divisions have been exposed that will take a long time to heal. It’s time to move forward. I love these types of articles – a 10 year oral history of The Devil Wears Prada, one of […]
Month: June 2016
I threw this together early this week after a long day of clinics when I knew we needed to eat well and I couldn’t justify the expense (both caloric and monetary) of ordering in.
From start to finish, the meal took me 30 minutes, including cooking time. Simple, but so rewarding AND filling.
Definitely one to keep in mind for those days where you really can’t be bothered to cooked anything elaborate or simply haven’t got your meal prep right for the week.
What you need:
Salmon fillets, preferably wild – 1 per person
1 lemon, cut in half
Any vegetables with a short cooking time – courgette, asparagus, tomatoes, aubergine, broccoli or broad beans would work well here
Greens – spinach, watercress or wild leaves would work well
2 – 3 tbsp olive oil
Salt & pepper
How to make it:
- Pre-heat your oven to 190C.
- Line a baking tray with enough greaseproof paper to cover, but not hang over the sides.
- Oil the paper with 1 tbsp olive oil.
- Place the wild salmon fillets on the tray and squeeze the juice of half the lemon over them. Season with salt and pepper.
- Add your choice of vegetables on to the rest of the tray. I chose asparagus with the woody ends chopped off and halved plum tomatoes.
- Pour the rest of the olive oil over your vegetables.
- Slice the other half of the lemon and pop the slices onto the salmon to garnish.
- Put the tray into the oven and bake for 20 minutes, or until the salmon is cooked inside.
- Serve with chopped greens – I opted for spinach.