Hands up if you like baked salmon? I mean how could you not; it’s so tasty, healthy and really quick to prepare. Throw it next to a salad or some steamed greens and you’ve got a fancy dinner that is sure to impress.
I’m a pretty lazy cook, so any meal that can be on the table in 20 minutes and with a minimum of fuss gets a big tick in my books.
This Baked Salmon with Greens is one of my ‘go-to’ mid-week meals. This recipe serves two – date night anyone? But you can easily double it for a family dinner. Swap out the broccolini for green beans, or asparagus if it’s in season.
I’ve jazzed up a basic homemade dressing with some dijon mustard – my trick to making quick and easy dressings is to shake everything up in a jar. You can keep whatever is left over in the fridge for a couple of days.
If you have any leftover salmon try using it in this Salmon Pasta dish – I told you I was a lazy (but creative) cook.
Also how much do you love this tablecloth? It was my mum’s from the 70s. She brought it over in our suitcases when we came to Australia in 1978. It always makes me happy when I use it.
- 300g Tassal Tasmanian Fresh Salmon, Skin off (2 small salmon fillets)
- 1 bunch broccolini
- 8 cherry tomatoes
- 1 cup baby spinach leaves (firmly packed)
- Juice of half a lemon
- 2 tsp Dijon mustard
- 3 tbsp olive oil
- salt & pepper to taste
- Pre-heat oven to 200C
- Place salmon fillets on lined baking tray and bake for 15min.
- While the salmon is baking wash and trim the broccolini and steam for 5 minutes, until just tender.
- Slice cherry tomatoes in half
- To make dressing combine lemon juice, oil, mustard and salt & pepper in a small jar. Shake well to combine.
- To plate, layer half the spinach leaves, broccolini and tomatoes and place baked salmon on the side.
- Drizzle with lemon mustard dressing to taste.
Looking for more mid-week meal inspiration? You may like: