BAKED SALMON & SALSA VERDE.
I try to eat Omega-3 rich, oily fish like salmon as often as possible. Omega 3 is an essential fatty acid that supports every single cell in our bodies so eating oily fish at least 3-4 times a week will keep skin plumped and your brain, heart and joints healthy. (There's more info plus a list of the best oily fish to eat in my post on how to have happy hormones.
Here's one of my favourite, quick and easy, recipes for a non-meat day. Let me know if you like it!
The salmon bit is easy. Pre-heat oven to: 400F, 200C & 180 for fan assisted ovens & 6 for gas. Wipe the salmon steaks with kitchen towel, pop in a piece of foil with plenty of room for air to move around so it doesn't dry out, like a little tent. Pop onto each piece of salmon a slice of lemon, pepper, and pesto if you don't like the salsa verde recipe. After 15 to 20 minutes it should be cooked to perfection. Meanwhile you can get the salad ready & prepare the salsa verde.
INGREDIENTS FOR SALSA VERDE FOR TWO OR MORE.
One peeled clove of garlic, 2 tablespoons of capers, 3 gherkins, 3 anchovies, 1 tablespoon of Dijon mustard, 4 tablespoons of olive oil, 1-2 tablespoons of red wine vinegar, a small handful of flat-leaf parsley & one of basil, and seasoning. You shouldn't need salt unless you hate anchovies. This recipe is also awesome with lamb, if you eat lamb. Just add fresh mint.
I put all these ingredients into my mini electric blender and it turns out just right. Many thanks toJamie Oliver for the recipe.
If you want a really healthy & summery meal, add rocket/arugala and avocado and any other salad you like. Spinach would be good too. I have also taken to adding a little parmesan to a rocket or spinach salad. It's really tasty. There's another healthy recipe, using these nutritious greens for aCaesar salad here.
Hope you enjoy this light, healthy meal. Your comments are always very welcome.