This is a recipe you should feel free to adapt with what you have available at home. It is designed to have a few roasted vegetables, a few fresh vegetables, herbs, a little feta or similar fresh cheese and of course a piece of salmon.
There were two cooking stages, all in the same roasting dish. First, the cauliflower and sweet potatoes first, then the fish and a little chickpeas. And finally herbs, a few crumbs of feta and some cherry tomatoes. Over that, a dash of balsamic vinegar and olive oil, a splash of lemon and dinner is ready.
Ingredients:
This is for 2 adults for a light meal, increase the amount of fish per person for a more copious meal.
- 1 piece of salmon fillet skin on
- 1 cup of cut heads of cauliflower
- 1/2 tin of chickpeas
- 1 sweet potato
- a few brussels sprouts ut in quarters
- 5 cherry tomatoes cut in quarters
- 1 cup of finely shredded red cabbage
- about 1/4 cup of pomegranate seeds (omit if you don’t have, you can put walnut pieces or pepitas as an alternative)
- Coriander, chives herbs (or other fresh herbs, about 1/4 cup)
- Lemon, olive oil, balsamic vinegar
- A little feta or other soft fresh cheese
Method:
- On a plate, sprinkle a little olive oil over the salmon and a little salt.
- Peel the sweet potato and cut in pieces of 2 cm size maximum.
- Place in a small roasting dish the chickpeas, the sweet potato, the cauliflower. Pour a fillet of olive il and a little salt, toss and place in a 200 °C oven (middle rack). Allow to cook for about 10 minutes or until the sweet potatoes are half tender.
- Add the fish in the middle of the vegetable and return to the oven another 10 minutes about until the fish is just cooked.
- Remove from the oven, add to the dish all other vegetable, placing on top the herbs, feta and pomegranate.
- add a fillet of balsamic vinegar over the dish, of olive oil and squeeze half a lemon over it. Serve.
Note: if some people do not like lemon, you can let other people squeeze it on their serve themselves.
