Salmon Fillets with Baby Greens
Ingredients
4 Skinless salmon fillets
4 lime or lemons, sliced into thin slices
2 red potatoes, cleaned and sliced on ¼ thick rounds
1 cup frozen peas
2 cup mixed baby green and arugula salad, washed and dried
4 radishes, thinly sliced
1 to 2 tablespoons red wine vinegar
Olive oil
Coriander
Salt and pepper
Preparation
1
Preheat the oven at 375°.
2
Season the salmon fillets with generous amount of coriander, salt and pepper.
3
In a large pan filled with salted water, cook the red potatoes rounds. When almost done 6 to 8 minutes, slightly tender when pierced with a knife add the frozen peas. Cook for another 2 minutes. Drain and transfer to a large salad bowl. Drizzle with some olive oil and season with salt and pepper. Mix well and set aside.
4
Line a cookie sheet with aluminum foil. Spread the lime on the cookie sheet. Sit in top the salmon fillets and place a couple more slices of lime over the fillets.
5
Bake in the oven for 15 to 18 minutes. Remove from the oven and lightly drizzle olive oil over the fillets.
6
Add the thinly sliced radishes, baby green and arugula to the potatoes. Add the vinegar and more olive oil to season and toss well.
7
Divide the salad amongst 4 dishes and place the salmon fillets over it.
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About
Salads have been the quick fix dinners to our crazy life. Actually, growing up in France, my dad served salad with every meal and I have a hard time remembering a meal without it. That habit has stuck with me and that may be why now, I try to incorporate a whole meal with it.
This is a new dish for us. Playing with different spices for the salmon. I love the combination of the lime and the coriander and how they complement each other. Potatoes and peas, a favorite of mine and a healthy and delicious meal was created.
Yield:
4
Added:
Monday, September 18, 2017 - 11:50am
