grilled salmon & veg bowl
Recipe Category: Gut Health
Recipe Design: Lunch/Dinner (Autumn/Winter)
Serves: 2
Preparation Time: 45 minutes
Ingredients
2 x 100-150g pieces of salmon (or trout)
2 large white potatoes (I used Dutch cream)
1 large sweet potato
4 cups of green seasonal veggies (i.e. broccoli, capsicum, asparagus, zucchini, kale, snow peas, beans, spinach etc.)
2 springs of rosemary
2 cloves of garlic
½ onion
¼ cup olive oil
1 lemon
salt & pepper & other fresh herbs if desired
1/2 cup of premade quinoa
Directions
1. Preheat the oven to 220 degrees Celsius.
2. Brush and/or rinse the potatoes. Chop each potato into 1-2 inch pieces. The smaller they are the quicker they cook.
3. Cut the brussels spouts in quarters
4. Place the chopped potatoes and brussels sprouts on a lined baking tray and drizzle with olive oil, salt and rosemary. Cook for approx. 30 -40 minutes. set the timer to flip the potatoes and brussels sprouts after 15 minutes.
5. Chop the green veggies into small pieces.
6. Sit tight for 15 minutes
7. In a small pan, drizzle a little olive oil and place the salmon in the pan. Put a lid on the pan and leave to sauté for 3-4 minutes on medium heat.
8. After about 2 minutes has passed: place another small pan on the stove on medium heat, and pop in your chopped green veggies (except for spinach) with a drizzle of olive oil, onion half and minced garlic. Place a lid on and leave to sauté.
9. Flip the salmon over and put the lid back on the pan, and leave to sauté for a further 3-4 minutes. Keep an eye on the veggies: tossing as required for even browning.
To Assemble;
1. Dish everything evenly between two plates.
2. Place the fresh spinach as the base of the bowl.
3. Sprinkle the precooked quinoa over the spinach
4. Add the roasted vegetables, arrange in lines of each vegetable
5. Rest the fillet of salmon on the top
6. Squeeze fresh lemon or lime juice over the salmon
7. Drizzle the mayonnaise or aioli in a zig zag design over the top
8. Salt and pepper sprinkle
Enjoy!
