The reason I like fish, not counting its healthy properties, is the speed of preparation and its delicate taste.
If you think the way I do, then today’s dish deserves your attention.
It’s fast, it turns out delicious, consists of just a few ingredients, and looks very nice. It will please both adults and children.
The sound of crispy vegetables, the look of tender salmon, and the stunning scent of fresh rosemary make this dish a must-have for your table.
I guarantee you will like it very much! Salmon is one of the healthiest fish. It contains vitamin B12, vitamin D, niacin, phosphorus, vitamin B6, biotin, and omega-3 acids. Eating salmon reduces the chance of depression and improves heart health. Eating salmon during pregnancy helps to improve the ability of children to absorb information and do well in educational programs.
We all know about Omega-3 (DHA docosahexaenoic acid).
This acid plays a key role in the nervous system. Salmon is also rich in selenium, which acts in our body as an antioxidant, preventing damage to cells, due to the reduction of inflammatory processes. Salmon is rich in protein. 100 g. of it contains 20 grams of protein! Very nutritious and delicious!
What could be better?
Ready? Set? Let’s go cooking!
We will need: (1 portion)
1 fillet of wild salmon
1/4 sweet pepper
1/4 white sweet onion (you can use plain white)
10 cherry tomatoes
1 Tbsp. lemon juice
A sprig of fresh rosemary (can be replaced with dry)
Vegetable oil (I use avocado oil)
Salt and black pepper to taste
Preheat the oven to 165C / 325F.
Rinse the fish and cut the vegetables. Salt and pepper the fish.
Put oil on the foil. Place the vegetables, add the fish over them, pour the juice on it, close the foil, and put it in the oven for 30 minutes.
All ovens are different, so in the middle of cooking, I advise you to open the foil to check the fish.
In the end, the salmon should be baked but not dry, with its juice making the vegetables soft and supple.
Unbelievably tasty, nutritious and healthy!