Today I was looking to “spice up” the standard salmon fillet. Salmon is always one of our weekly meals and as it is so delicious and healthy on its own I usually just grill or BBQ it, today I decided that was a bit pedestrian and got experimental…. Luckily this tastes delicious too and I did not have an epic fail and ruin a perfectly good piece of salmon. The roasted veggies are a great way to include some more vegetables in your day and are all low carbohydrate options, the salmon is so full of great fats to keep our skin, hair and bodies firing on all cylinders. Big shout out to Omega Fats, loving your work. On a side note- some roasted sweet potato would be pretty fab in there too.
I liked this so much, I made it two days in a row. Day 1 I didn’t add broccoli but I think it adds a certain awesomeness. Day 2 I also served it on a bed of rocket, you could use baby spinach, or forget it all together, no skin off my nose.
2 salmon fillets
1 head cauliflower- roasted (pop on a baking paper lined tray, sprinkle with water and roast for about 30mins @ 180C)
1 head broccoli- roasted as above
1 cup zucchini chunks, roasted
1 red onion, roasted
Handful fresh dill, chopped finely
1/2 tsp garlic powder
1/2 tsp onion powder
1 tin coconut milk (find one that has only coconut and water as the ingredients! I like the Ayam brand)
Pinch salt & pepper (optional)
In a bowl place roasted zucchini, cauliflower, broccoli and onion. Grill salmon fillets until they are cooked to your liking and set aside. In the same pan, add the coconut milk, garlic & onion powder and bring to a simmer, add dill and simmer for about 3 minutes. Pour sauce over veggies and toss to coat. Flake salmon into chunks and gently stir though veggie mix. You are ready to eat. Fast, simple, minimal fuss. Go!1