You need as many of those Omega-3s as you can get. And, you probably already know that salmon is one of the best sources of this essential fatty acid. But, if you’re not naturally inclined to eat fish, you’ll need to dress it up to make it more appetizing. And, this recipe is exactly how you can do that. You get your Omegas and some super delish veggies too. Plus, it’s fast and easy as anything. You’re going to flip for this fish.
- 12 ounces Baby new potatoes, halved or quartered
- 3.5 ounces Green beans, topped and tailed
- 2 ounces Fresh peas
- 2x 7 ounce Salmon filets (skin on, but scaled and deboned)
- 1 tablespoon Butter
- a drizzle of Olive oil
- 1 medium Lemon, quartered
- small bunches of Basil and Dill
- salt and freshly-ground pepper
Pre-heat the oven to 450ºF.
Meanwhile, fill a large saucepan half full of water and bring to a boil over medium-high heat. (A pinch of salt will help you get to boiling faster.) Add the potatoes to the boiling water and cook for about 8-10 minutes until they’re nearly soft. Add the beans and continue to cook for 4-5 minutes. Then drain with a colander before tossing into a large roasting tray. Add the peas and then the salmon filets. Divide the butter into small pieces and dot it around the pan. Drizzle the olive oil and squeeze the quartered lemons over everything. Add the lemon quarters to the corners of the pan (as they’ll add to the flavor of the fish while it cooks). Scatter the herbs and season with a bit of salt and pepper. Place this pan in the oven for 10-15 minutes until the salmon is cooked through, and the veggies are soft.