Salmon with Asparagus and Herbs

Salmon with Asparagus and Herbs

This is a delicious and nutritious dish and if you are calorie counting, perfect for you! It is done so quickly, you will just have enough time to open a nice bottle of cold white wine while you are waiting! Cook in the oven, microwave or even on the BBQ.
ServesPrep / Cooking TimeDifficulty
4 25 minutes 1

This recipe is for oven cooking but the fish can also be steamed in the microwave in greaseproof paper parcels (no foil!) for around 7 minutes, depending on the size of the salmon fillet and the power of the microwave. I would recommend that you only cook a maximum of 2 fillets at a time so that the fish cooks evenly.

Tip:

A silicone papillote or steamer case is a great piece of equipment but failing that, make a "parcel" out of foil. Simply place the ingredients in the centre and loosely seal the foil so that the fish steams inside.

 

Ingredients

4 tbsp olive oil
4 salmon fillets
2 cloves garlic
1 large shallot peeled and thinly sliced
8 sugar snap peas halved lengthways
6 stems of asparagus
1tbsp chopped flat leaf parsley
Salt and pepper

Method

  • If you are oven baking, preheat to 190°C and place the salmon fillets into 4 separate papillotes or foil parcels.
  • If you are microwaving, use greaseproof paper instead.
  • Sprinkle the garlic and shallots and the remaining ingredients over the fish, drizzle with olive oil and finally season with salt and pepper
  • Loosely seal the foil and place the parcels onto a baking tray, popping into the oven for 15 minutes.
  • If you are microwaving, use greaseproof paper, folding the edges carefully so that it doesn't come open during cooking and cook for around 7 minutes.
  • In both cases, after the cooking time has elapsed, open just one parcel to check that the fish is cooked - it should be firm and pink and not transparent. if it needs a bit longer, just give it another 2 minutes and check again.
  • The fish and vegetables will steam as they cook and retain all the colour and nutrients.
  • Serve with a mixed green salad of lambs lettuce or watercress and fresh basil leaves, with new potatoes on the side and a little fat free crème fraiche.
  • Delicious.
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