Heeey, it’s been a while hasn’t it? Every time exams come rolling around I promise myself I’m going to be mega organised and have posts scheduled but I think it’s high time I accepted that I am just not that person. Soz guys.
Anyway, time for food! This baked salmon recipe is one that I made as part of the Waitrose eating organic challenge so this post is long overdue. Full of fresh, flavourful ingredients that haven’t been messed with too much, this is simple food at it’s best.
Talking of flavourful, roasted broccoli is honestly the bomb and was a complete revelation to me. Ever so slightly charred and with just enough crunch left, I never want to eat it another way again.
(Sidenote: why is it so hard to remember how to spell broccoli?? Two c’s or two l’s – I never know! And this is coming from a primary school spelling champ. I’ve let myself down.)
There’s not a whole lot going on here, but that’s one of the main attractions for me. You can go from chopping board to table in less than 30 minutes – perfect for a midweek dinner. It’s also a hearty, yet mostly good-for-you dish. 90% veg, protein & healthy fats, 10% indulgent creamy goodness. That, my friends, is a balanced diet!
- 150g sweet potato, peeled & diced
- 2 small red onions, quartered
- 100g broccoli florets
- 1 tbsp olive oil
- pinch of salt
- 2 skinless salmon fillets
- 20g butter
- 1 shallot, diced
- 100ml white wine
- 150ml double cream
- pinch of salt
- handful chopped parsley
- Preheat oven to 180c. Toss the veg, oil and salt together and spread out on a baking tray. Bake for 20-25 minutes.
- Wrap the salmon fillets in tinfoil and bake for 12-18 minutes, depending on thickness.
- In a pan, melt the butter over a low to medium heat. Add the shallots and cook gently for 3-4 minutes until soft.
- Add the wine and simmer for 2-3 minutes. Remove from the heat and stir in the cream, salt and parsley. Serve with the baked salmon and roasted veg.