Salmon Fillet
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| 1.
Preheat the oven to 375F/190C. Place the fillets
on a cutting board and drizzle with a little oil.
Season to taste with pepper. Heat a skillet and
cook the fish, nonskin-side down first, until
browned. Turn over to brown the other side.
Transfer the fish to a roasting pan and cook in
the oven for 10-12 minutes, until the fish flakes
easily. Melt the butter in a small pan, then let
stand until separated. Pour off the clear,
clarified butter into a separate pan, and discard
the white salty residue.
2.
Cook the asparagus for 2-3 minutes in boiling
water. Drain, rinse under cold running water,
drain again, and set aside.
3.
Add the tomatoes, dill and lemon rind to a bowl
and mix. Divide the asparagus and salmon between 4
plates, spoon some of the tomato dressing over
each one, and serve.
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Ingredients |
|
4 salmon fillets, about 6oz
175g each, trimmed |
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1 tbsp olive oil |
|
pepper |
4 oz/115g 2 bunches
asparagus |
6 tomatoes, peeled, seeded
and chopped |
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1 tbsp chopped fresh dill |
|
grated rind of 1 lemon |
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Nutrition
Facts |
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Calories |
380
kcal . |
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Protein |
38.5
g . |
|
Carbohydrates |
5.5
g . |
|
Sugar |
5.4
g . |
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Fat |
22.8
g . |
|
Saturates |
3.9
g . |
|
Fiber |
2.6
g . |
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Salt |
0.23
g . |
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|
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| 30
mins to prepare, 30 mins to cook
serves
4 |
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