Today I have another delicious guest post for you all from Gareth. He e-mailed me asking if he could post this salmon recipe, and I couldn’t say no! If you haven’t realized quite yet, I’m a big fan of salmon. Not only is this recipe easy and really quick to make, it’s also healthy and perfect for Friday meals in Lent. Let me turn it over to Gareth…
When it comes to quick and simple recipes that pack a powerful flavour this is one of my favourites. Salmon is very easy to cook well and has so much natural flavour you need to add very little to it to get an amazing tasting meal. This recipe can also be adapted for nearly any vegetables or fish too.
Ingredients
Chunky Salmon Fillet (partly smoked if you prefer)
Virgin Olive Oil
Salt and Pepper
Lemon (real lemon if you can)
Tomatoes, Asparagus, courgette, green beans or vegetables of your choice
Preheat your oven to 180 degrees (this is Celsius, so for Americans, preheat to 350 degrees Fahrenheit) while you prepare the food.
Cut off some tin foil that is big enough to wrap all your vegetables and fish in a parcel when done.
Put the salmon skin side down in the middle of your foil. Use a sharp knife to score the top of the skin. Add seasoning. A little salt and pepper works great but you can also add garlic or premixed herbs and spices if you wish. Now squeeze some lemon on top. The key flavour here is the salmon itself, you can get away with adding very little extra.
Cut up your choice of vegetables, personally I go for asparagus, small tomatoes chopped in half, and some green beans but you can cook nearly anything you like. The thing to remember is that the fish will take 15 minutes to cook so you want to make sure the vegetables are small enough to cook in that time.
Curl up the edges of the tinfoil to stop oil going everywhere. Drizzle some good quality oil over the top, you just need enough for it all to cook in.
Wrap it all up in a parcel so nothing leaks out and stick it in the middle shelf of the oven for around 15minutes depending on the size of the fish.
You will know when the fish is done because it will be lighter in colour and starting to flake off. Open a corner of the parcel and drain off the excess oil. Plate up and enjoy.
How beautiful is that dish? With minimal effort too! I agree, I love salmon with asparagus or green beans. Another favorite is wilted spinach or a couscous salad. Many thanks to Gareth for sharing this recipe!
Gareth is a writer and marketer who has a keen interest in food. Cotswold Fayre let you buy wholesale food as a retailer in the UK.
This is such a helpful post. Thank you for making salmon look easy to make, as well as gourmet! I look forward to making this and sharing it with others.
Looks absolutely delicious! 🙂 Wonderful guest post! Looks elegant and good for you.
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