Servings: 4 · Prep Time: 5 mins · Cooking Time: 40 mins
Total Time: 45 mins
Dinner | Lunch | Keto
A quick and easy dish, with all the goodness of omega-3. Great for lunch or dinner. there are lots of options when it comes to the vegetables you can use, but our favourites are listed below.
Ingredients
- Salmon Steaks
- Courgette
- Red Onion
- Garlic (4 cloves)
- Bell Pepper (1 or 2)
- Butternut Squah (1/2 diced)
- Cherry Tomatoes
- Lemon
- Olive Oil (1/2 cup)
- Salt & Pepper (to taste)
- Herbs (optional)
Method
To keep things quick and simple, I put the, red onion and butternut squash (you could also use celeriac or we sometimes use green beans) together in a steamer for just 7 or 8 minutes (not too soft - but just enough to speed up the cooking process). I then toss them in with the courgette, bell pepper, garlic and tomatoes in olive oil and add whatever herbs and spices take my fancy.
Heat the oven to 180C.
Squeeze over some lemon juice and cook the vegetables for about 15 minutes. Be sure to try and separate in the oven so as to get a nice even brown crispiness.
Brush each salmon fillet with olive oil or butter and season with herbs and black pepper. Turn over the vegetables and now add the salmon for a further 15 to 20 minutes.