Ingredients
3 or 4 slices of Salmon
Cherry Tomatoes
Asparagus
olive oil
salt
pepper
for Marinade
1 tsp Lemon Zest
1 Tbsp Lemon Juice
1 tsp Dijon Mustard (see my mustard recipe)
2 cloves Garlic
2 Tbsp Olive oil
1/2 tsp Salt
1/4 tsp Pepper
to assemble
Parmesan cheese
Lemon slices
parsley
Method
Take a bowl and mix the lemon zest, juice, grated garlic and mustard paste, I make my own mustard paste and I used this) and olive oil together, add in salt and pepper, then rub onto the surface and side of the salmon. Even if you have the skin on the salmon you do not need to rub on the underside.
Marinade for 1 hour, the flavour will infuse the flesh. If you do not have 1 hr to spare rub the marinade and proceed to the next step.
Take a baking tray, add in the cherry tomatoes and asparagus that has stalk part already removed and toss the vegetables with olive oil, salt and pepper. Then arrange the vegetables around the tray.
Once the Salmon is marinated place in the centre of the tray leaving space between each and pour a little more olive oil onto them.
Place under the grill of your oven at 280C° for 11 minutes. When ready add grated parmesan cheese over the vegetables, squeeze lemon juice over the salmon and sprinkle with parsley and slices of Lemon.
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