Salmon Broccoli Leek And Potato

This is a healthy and delicious lunch or dinner filled with vitamins and minerals.

All my recipes are for 2 servings

  • 2 salmon fillets (each 4 oz / 120 g) skinless, pin-boned
  • 2 tbsp olive oil
  • ½ teaspoon salt
  • 1 teaspoon lemon pepper (salt free)
  • 1 lemon
  • 2 potatoes (medium size)
  • 3-4 cherry tomatoes
  • 2 radishes
  • 2 tbsp sliced leek
  • A few watercress stalks with leaves
  • 1 broccoli head (the florets)
  • 4 twists from the Pasta Rossa spice grinder (you can find this online)
  • 2 blueberries (or more)

How to prepare:

Cook the potatoes in water on medium high heat for 25 minutes. Cook the broccoli florets for 10 minutes. Wash the tomatoes, the leek and the watercress. Divide the watercress between two plates. Save a few for decoration.

Slice the radish and the leek and add these on the plates. Season with pasta rossa spice. Cut the tomatoes in half. Divide them between the plates.

Take a non-stick pan and cook the salmon fillets in olive oil on medium heat for 1 minute on each 4 sides. Season with salt and lemon pepper.

Cut the potatoes in half and add them on the plates. Add the broccoli florets on the plates. Add the salmon fillets on the potatoes. Cut the lemon in half and drizzle the lovely juice on the salmon. Add one blueberry (or more if you wish) and watercress on the salmon.

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