Will you be going home starving with no idea what to eat tonight? If the fridge contains half a wheel of cheese and a sorry-looking banana you have just described my Tuesday night. It's OK, we can fix this. Go buy some salmon, pesto and greens, then you (and me) can craft a cracking meal even Gordon Ramsay would appreciate.
And hey, (after-thought) why not chop up some sweet potatoes and whack them into the oven with a little oil. This is fish and chips sans guilt. Un. Real.
Karen's easy-peasy-lemon-squeezy salmon dinner
Suffer food-brain no more with my go-to recipe. It takes ten minutes to prepare and 15 minutes to cook. Really.
INGREDIENTS
• 2 fistfuls of green beans or 3 asparagus (they look good when unwrapped)
• sea salt and fresh ground black pepper
• 2 lemons halved
• 2 chunky salmon fillets, skin on, scaled, and bones removed
• 2 massive tablespoons green pesto
• olive or rapeseed oil
PREPARATION
1. Trim asparagus/beans by cutting off the stalk ends (not the wispy bits)
2. Place the beans into boiling water with little salt and cook for 3/4 minutes
3. Half 1 of the lemons
4. Get kitchen foil and fold it in half to give you two layers, of adequate size, to fold over salmon parcel
5. Drain and put half of the greens in the middle of the foil - lay 1 salmon fillet, skin-side down, across the greens and spoon over a good tablespoon of classic green pesto
6. Drizzle with oil, squeeze over juice from one of the lemon halves and season
7. Pull foil edges together and scrunch them up to seal
8. Same process for second parcel please and place both on a baking tray with a little space between
COOKING
• Slap into the oven for 15 - 20mins for the ultimate Thursday dish to share with your dishy other half.
• Serve with the other lemon bits, unopened to be complimented by the inevitable 'oohs and aahs' of your guest.
This recipe was on request from Róisin Fleming. Fire us a mail anytime:
karen.forde@herfamily.ie for inspiration. Our
Instagram will have a delicious variations too.
[caption id="attachment_218676" align="aligncenter" width="790"]
Never feel like this again![/caption]
Karen's easy-peasy-lemon-squeezy salmon dinner
Suffer food-brain no more with my go-to recipe. It takes ten minutes to prepare and 15 minutes to cook. Really.
INGREDIENTS
• 2 fistfuls of green beans or 3 asparagus (they look good when unwrapped)
• sea salt and fresh ground black pepper
• 2 lemons halved
• 2 chunky salmon fillets, skin on, scaled, and bones removed
• 2 massive tablespoons green pesto
• olive or rapeseed oil
PREPARATION
1. Trim asparagus/beans by cutting off the stalk ends (not the wispy bits)
2. Place the beans into boiling water with little salt and cook for 3/4 minutes
3. Half 1 of the lemons
4. Get kitchen foil and fold it in half to give you two layers, of adequate size, to fold over salmon parcel
5. Drain and put half of the greens in the middle of the foil - lay 1 salmon fillet, skin-side down, across the greens and spoon over a good tablespoon of classic green pesto
6. Drizzle with oil, squeeze over juice from one of the lemon halves and season
7. Pull foil edges together and scrunch them up to seal
8. Same process for second parcel please and place both on a baking tray with a little space between
COOKING
• Slap into the oven for 15 - 20mins for the ultimate Thursday dish to share with your dishy other half.
• Serve with the other lemon bits, unopened to be complimented by the inevitable 'oohs and aahs' of your guest.
This recipe was on request from Róisin Fleming. Fire us a mail anytime: karen.forde@herfamily.ie for inspiration. Our Instagram will have a delicious variations too.
[caption id="attachment_218676" align="aligncenter" width="790"]
Never feel like this again![/caption]
