This light, flavorful salmon dish is a go-to in my kitchen for effortless weeknight dinners. Cut a large square of parchment paper and place a fresh salmon fillet in the center. Add thin vegetable sticks like carrot, zucchini, potato, or fennel. Drizzle with olive oil and lemon juice, sprinkle fresh herbs, then seal tightly. Bake in a preheated 180°C oven for about 20 minutes.
Serve with green beans, rice, or fresh pasta.
A reliable family favorite that sneaks in fish and veggies—kids love it. Sauté 500g frozen spinach with a finely chopped shallot and olive oil. Drain thoroughly in a colander, squeezing out water. Mix with 20cl liquid cream and 2 eggs; season with salt and pepper. Line a pie pan with shortcrust or puff pastry, top with 4 chopped salmon fillets, then the spinach mixture. Bake at 180°C for about 40 minutes.
Capture that Japanese restaurant magic with this caramelized gem. Whisk 4 tablespoons honey, 4 tablespoons soy sauce, and 1 tablespoon grated fresh ginger in a dish. Coat 4 salmon fillets and marinate in the fridge for 10 minutes. Broil for 8-10 minutes until glazed and perfect.
