Salmon is so good. And healthy! The primary omega-3 fats found in salmon oil are eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Research has linked the intake of EPA and DHA to a variety of health benefits, such as a reduced risk of heart disease, improved brain health, and reduced inflammation.
All my recipes are for 2 servings.
- 3 potatoes
- 1 carrot
- 1 tbsp olive oil for the potatoes
- 1 teaspoon salt for the potatoes (optional, can be left out)
- 2 twists from your black pepper mill
- 10 asparagus spears (fresh or in can)
- 8 oz (225 g) salmon fillet without skin
- 1 tbsp olive oil for the salmon
- 1 teaspoon salt for the salmon
- 1 teaspoon lemon pepper (try to find the salt-free brand)
- 1 teaspoon dried thyme
- 14 mini plum tomatoes
- 20 small capers
- 2 teaspoons green pesto
- 1 lemon (cut into slices)
How to prepare:
Preheat the oven to 410°F (210°C). Peel the potatoes and the carrot. Cut the potatoes into 1-inch (2,5 cm) wedges. Cut the carrot into 1-inch (2,5 cm) pieces. On a parchment-lined baking sheet or pan, combine carrot and potato pieces. Drizzle with olive oil. Season with salt and black pepper. Place the baking sheet in the oven and cook for 20 minutes.
Cut off the hard bottom portion of the asparagus, if you use fresh ones. If you have a can (tin) with asparagus, there is no need to cut off anything.
Take the baking sheet from the oven when the potatoes have been 20 minutes in the oven. Add asparagus on top of the vegetables. Return the sheet to the oven and cook for 15 minutes.
Cut the salmon into 2-inch (5 cm) pieces. Choose a non-stick pan and cook the salmon in oil on medium heat for 3 minutes on each side. Season with salt, lemon pepper and thyme. Take the pan from the stove.
Wash and cut the tomatoes into halves.
Divide the potatoes, carrots and asparagus between two plates. Add the salmon and the tomatoes to the plates. Decorate with lemon slices, capers and green pesto for extra flavor!
This dish is one of my favorites!