LEMON SALMON SUMMER SALAD!
This is one just for you however you can make it a fantastic centre piece to pick from for 4 people.
Firstly, pre-heat your oven to gas mark 6/400F/200C and a pan of boiling water on hot heat. In the pan of hot water put a handful of baby potatoes in seasoning with salt and reduce the water to medium heat, out on a lid (blissfully ignore for the next 20 mins). Whilst it’s warming take some tin foil and rip at about a forearms length, in it you want to put 1 regular sized salmon fillet, a sprinkling of dill, a sprinkling of chives and half a lemon. With your lemon (i personally prefer to do this as it enhances the flavour but you don’t have to if your not massive on lemon) cut half of it into medium-thin slices and lay over the top of your salmon fillet, then with the other half squirt the juice on and around the salmon and place the squeezed half just next to your fillet. Add a tablespoon of butter and wrap the foil with no gaps.
Place on the middle shelf in your oven, this will take around 20 mins to bake.
On to your salad, steam about 4-5 asparagus stems and a handful of green beans (this takes about 8-10 mins). Then chop a handful of sun dried tomatoes thinly and about 1/4 cucumber into mixed sized chunks. Crumble some chunks of feta (to your liking I love he stuff so if you’re like me GO WILD!) and into a bowl put your tomatoes, cucumber, feta and two handfuls of spinach, some olive oil, balsamic vinegar and toss until everything is nicely mixed.
The potatoes should be ready at this point, if so/when they are, drain add a sprinkling of salt and pepper and a little garlic salt, chop into chunks and add to your salad mix.
Lay this out on your plate so it looks lovely, then take your salmon out of the oven carefully and with a spatula, remove from the foil in one piece and place on top of your salad remove the squeezed 1/2 lemon into the bin and ENJOY!
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Please let me know if you’ve tried this guys and if you did, did you like it?
Tell me about it in the comments…