Due to my passion for the mediterranean diet, I am always striving to provide my clients and my own family with delicious yet healthy dinner options that don’t take too much time. This recipe is in honour of that goal, and I hope you enjoy this wonderful combination of flavours, herbs and nutrition.
I use sheep feta in my dishes as it is A2 protein which is less inflammatory however you can use whatever feta you enjoy.
Serves 4
Ingredients
Baked Salmon
- 4 salmon fillets, preferably wild-caught
- 2 tablespoons cold pressed extra virgin olive oil
- Freshly ground black pepper
- 1 lemon, cut into thin slices
- 4 sprigs of fresh dill
- ½ cup dry white wine
Asparagus, Pea, Feta & Pine Nut Salad
- 2 bunches of asparagus
- 2 tablespoons of pine nuts
- 1 tablespoon of finely chopped, fresh mint
- 2 tablespoons of cold pressed extra virgin olive oil
- ¾ cup of shelled peas
- 100 grams of feta (I use sheep or goat)
- Squeeze of a lemon
- 6 strawberries sliced
- Freshly ground pepper
Directions
Baked Salmon
Heat oven to 180 degrees C.
Place baking paper on bottom of baking dish and pour olive oil and spread.
Arrange your lemon slices and fresh dill on the bottom of your baking dish and then place the salmon fillets, skin-side down, onto the dish.
Slowly pour your wine into the baking dish, and then cover with the lid or aluminium foil.
Cooking time depends on the thickness of your salmon and how you like to eat your salmon. I enjoy mine cooked through, so around 20 minutes. Cut through the middle and check is the easiest way.
Take the baking dish our of the oven and let sit for a few minutes before servings with your asparagus salad.
Asparagus, Pea, Feta & Pine Nut Salad
Put water in steamer and bring to the boil for your peas.
Wash your asparagus under cold water.
The tough end of your asparagus will naturally snap off as you bend it so do this with all asparagus spears and discard the woody end bits.
Fill a large fry pan with boiling water, season with a little bit of sea salt and drop in your asparagus spears and cook for about 3 to 4 minutes or so.
Add peas to your steamer, cover, reduce to medium heat and cook for approximately 6 minutes, until tender.
Heat a small pan on medium heat and add pine nuts and move around pan until start to brown (a few minutes) and take off heat; set aside.
Prepare a bowel of iced water and once asparagus is ready, move into the iced water for approximately 1 minute to stop it cooking and to keep your asparagus crisp. Remove asparagus into a bowl.
Add peas to your asparagus, pine nuts, mix through mint, feta, olive oil, good squeeze of lemon.
Serve salmon with your salad topped with strawberry slices for a delicious, healthy dinner.
