Roast Salmon With Chilli & Herbs, Served a Summer Vegetable & Lentil Salad

This salad on its own is packed full of goodies, then finished of beautifully with the roasted salmon. Adding a small amount of the dressing before cooking creates flavour and keeps the fish deliciously moist.⠀ ⠀ ⠀ ⠀ ⠀ INGREDIENTS⠀ 2 Salmon Fillets - I sourced my fish from Sankey’s Fishmongers in Tonbridge ⠀ ⠀ ⠀ Salad⠀ ⠀ Serves 2 as a main course 4 as a side salad ⠀⠀ ⠀⠀ 250g Cooked Beluga Lentils (I used merchant gourmet)⠀⠀ 200g baby courgettes halved lengthways ⠀⠀ 100g Asparagus (washed and steamed for minutes)⠀⠀ 100g fresh raw peas⠀⠀ 50g edamame beans (cooked)⠀⠀ 2 shallots finely chopped ⠀⠀ 1-2 red chillies finely chopped ⠀⠀ 200g feta cheese crumbled ⠀⠀ ⠀⠀ Dressing (shake together in a jar)⠀⠀ 1 clove crushed garlic ⠀⠀ Juice 1/2 lemon ⠀⠀ 2 teaspoons Belazu balsamic ⠀⠀ Squeeze honey⠀⠀ 3 tablespoons olive oil⠀⠀ Salt and pepper

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METHOD⠀ Roast the courgettes in a little oil and salt & pepper for 25 mins at 200 degrees. Allow to cool slightly.⠀ ⠀ Drizzle each Salmon fillets with 1 teaspoon of the dressing and a sprinkling of chilli. Season and roast in an oven of 200 degrees for 10 minutes. Leave to rest for 3 minutes.⠀ ⠀⠀ ⠀ Mix together all of the ingredients topping it off with the feta cheese. Drizzle the dressing and serve.⠀⠀

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