Baked Salmon with steamed seasonal vegetables
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 portions 1x
Ingredients
Scale
- 300 g (2 pieces of) salmon (Preheat the oven to 190c )
- 1/2 courgette
- 1 carrot
- 100 g of mushrooms
- 8 spears of asparagus
- 10 leaves of pak choi
- 1/2 onion
- small bunch of fresh parsley
- 1/2 fresh lemon
Instructions
- Place the salmon on one half of a wide sheet of tinned foiled and squeeze over fresh lemon juice and add chopped parsley
- Pull the other half of the tin foil over and tightly seal the edges of the foil to make a parcel with the salmon inside
- Place on a baking tray and place into the preheated oven for 20 minutes
- Once the salmon is in the oven start the preparation of the vegetables
- Chop the courgette & carrot into 1 inch thick piece slices
- Slice the mushroom in half
- Slice the onion thinly
- Rinse the asparagus and pak choi
- Place the courgette, carrot, mushrooms, asparagus and onion into a pot with a good fitted lid
- Add one cup of warm water and add a tight fitted lid and steam for 4 minutes without taking the lid off
- Take the lid off and quickly throw in the pak choi, being careful not to let too much of the steam escape
- After 2 minutes, take the lid off and pour the vegetables straight onto a serving plate
- Place the baked salmon with any juices on top and serve together
Notes
Variations:
- Instead of pak choi use broccoli or any dark green leafy vegetable
- Instead of salmon use any fillet of fish you prefer
- Add cherry tomatoes, olives and garlic to the foil parcel of fish for a more Mediterranean inspired flavour
Notes:
- Ovens vary slightly in temperature, so you may need to adjust the cooking time or check the salmon before serving to see if pale pink all the way through indicating its cooked
- If the pot becomes dry when steaming the veg, add more water
- All the vegetables aside from the pak choi can also be placed on a baking sheet and baked
