Our favourite go-to is salmon. There are lots of easy ways to elevate this already tasty quick accessible item into something special, even if you are serving it up on a rainy Tuesday. I happen to do this on a lot of rainy Tuesdays after football – it’s 20 minutes in the oven and the lentils, serving two are microwavable in a pouch, which makes it handy and even faster than a takeaway and healthier to boot. We are also a teeny little bit obsessed with roast sprouts these days. Roasting imparts a deeper nuttier flavour and any dinner that means one tray or dish gets a thumbs up from me. I say the following recipe serves 2 – I eat a fillet of salmon and my better half eats 2 and takes leftovers to work for lunch the next day. You would certainly serve four serving one fillet each and upping the quantity of vegetables.
Roast Salmon and veggies with a side of lentils
Serves 2 -ish!
4 fillets of salmon
1 net of brussel sprouts
1 large red pepper
Schwartz Perfect Shake Italian Garlic and Herb
1-2 Tblsp olive oil
Preheat your oven to 180C. Prepare your roasting tray by covering with foil.
Prep the veggies by cleaning and chopping to even size pieces (see the picture) Drizzle with 1 tblsp of oil and sprinkle with a small amount of the herb shake.
Roast the veg for 5-8 minutes in the oven. You will then add the salmon into the hot tray (careful!) sprinkling same with some of the shake and a drizzle of oil. Carefully mix the veg while you do this. Return the tray to the oven for 15 minutes. Salmon should be done when it is firm to the touch and pale through.
I served this with a pouch of the microwavable puy lentils – they also work really well cold in a salad – the possibilities are endless!
