If you want an easy, fancy main dish, it doesn’t get much better than roasted salmon fillet. Get dinner on the table in just 30 minutes. Serve this very moist and flavorful oven baked salmon with a plenty crunchy asparagus spears, sliced radish, delicious salsa verde and dill sauerkraut.
This versatile fish is an easy way to get more heart-healthy Omega-3 fatty acids into your diet.
- 1 kg salmon fillet skin on (ask your fishmonger about ordering whole piece salmon fillet)
- 2 bunches of asparagus, hard parts removed
- sea salt
- grapeseed oil
- 1/2 teaspoon fennel seeds
- bunch of dill
- lemon, sliced
- black pepper
http://abarnett.co.uk/property-search/?page_num=19 For salsa verde:
- bunch of tarragon, stems removed
- bunch of Italian parsley, stems removed
- 1 garlic clove
- 1 teaspoon Dijon mustard
- 1 Tbsp capers
- 1 Tbsp sherry vinegar
- 2 Tbsp Extra Virgin Olive oil
- Living Goodness Sassy Sauerkraut
- finely sliced spring radish seasoned with olive oil and sea salt
- fresh dill
- lemon slices
- Preheat the oven up to 180C.
- Season the asparagus with salt and black pepper. Drizzle with oil and toss gently.
- Flip the salmon over skin side up, firmly hold the sides of the filet and curl it upward by pressing the sides slightly in and carefully score the skin across by slicing through the skin about 1/2 cm deep.
- Lay salmon on lined with baking paper tray, brush with oil and season with salt, pepper and fennel seeds on both sides to taste. Slip lemon slices underneath the salmon. Sprinkle with dill and cover with a few more lemon slices.
- Bake for about 30-40 minutes. Add asparagus spears. Switch oven to broil and cook another 5 minutes.
- For salsa verde: combine all ingredients in the blender or food processor and mix well. Season with salt and pepper. Serve in the small bowl.
- Transfer the fish to the platter, add asparagus, drizzle with salsa verde and garnish with dill. Serve with Sassy Sauerkraut, lemon wedges, radish and extra salsa verde.