If you love salmon and mushrooms, this recipe is for you. This dish is healthy and very delicious.
All my recipes are for 2 servings
- 1 salmon fillet (10 oz / 300 g) skinless, pin-boned
- 3 tbsp olive oil
- 1/2 cup small mushrooms
- 1/2 teaspoon salt
- 1/2 teaspoon lemon pepper (salt free)
- 4 twists from your garlic and pepper grinder
- 2 twists from your tomato and chili pepper grinder (I use Pasta Rossa brand)
- 10 cherry tomatoes
- 12 basil leaves
- 1 small white onion
- 2 radishes
- 20 blueberries
- 2 teaspoons fresh thyme
How to prepare:
Wash the tomatoes, the radishes and the basil leaves. Slice the radishes and cut the tomatoes in half. Divide these between two plates. Add basil leaves on the plates.
Cut the salmon fillet into four slices. Take a non-stick pan and cook the salmon and the mushrooms in 3 tbsp olive oil on medium heat for 3 minutes. Stir the mushrooms a few times. Turn the fillets and cook for 2 more minutes. Stir the mushrooms a few times. Season with salt and lemon pepper. Then season with 4 twists from your garlic and pepper grinder. Divide the salmon and the mushrooms between the two plates. Season with tomato and chili pepper.
Slice the onion and sprinkle the slices on the salmon.
Decorate with blueberries and fresh thyme.