Parmesan and Anchovy Salmon

with Roasted Vegetables

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low-carb
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low-carb
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Instructions

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1 Prep and roast

Preheat the oven to 200°C/180°C fan. Separate the cauliflower to florets. Peel the onion and cut in to wedges. Chop the pepper to chunks. Slice the zucchini to french fries. Add the vegetables to a lined baking tray. Drizzle generously with oil and season with salt and pepper. Toss the vegetables until well coated. Roast in the oven for 15 min.

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2 Make paste

Meanwhile, using a fork, mash the anchovies. Peel and crush the garlic. Grate the Parmesan. Add the garlic and Parmesan to the mashed anchovies. Add a drizzle of olive oil and mash until you are left with a smooth paste. 

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3 Season salmon

Add the salmon to a plate, skin side down. Sprinkle with salt and pepper, then spoon the paste of anchovies, garlic and Parmesan onto the skinless side.

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4 Add salmon

After 15 min, move the vegetables to the sides of the baking tray, making space for the salmon. Add the salmon (skin side down) to the baking tray and roast for 10-15 min further until cooked through, but juicy.

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5 Serve

Finely chop the chives. Serve the salmon and the roasted vegetables with the sour cream to the side. Garnish with the chopped chives.

Tips for fussy eaters

Season their salmon with salt and pepper only. Serve with mashed potatoes and some of the roasted vegetables.

Pro tip

Cook your salmon for a couple of minutes less for a medium finish. Keeping it slightly pink inside will ensure it doesn't dry out.

This salmon is flavoured Caesar salad style!

Cooking Time: 45 min

Cals 613 · Prot 47 · Carbs 26 · Fat 33

Gluten-Free

Ingredients

Number of people

Salmon

Skin-on salmon fillet 350 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp
Anchovies 10 Grams
Garlic cloves 2 Pieces
Parmesan 30 Grams
Olive oil 1 Tbsp

Vegetables

Cauliflower 300 Grams
Red onion 2 Pieces
Red pepper 1 Piece
Small zucchini 2 Pieces
Olive oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp

To serve

Fresh chives 15 Grams
Sour cream 60 Grams

This salmon is flavoured Caesar salad style!

Cooking Time: 45 min

Cals 613 · Prot 47 · Carbs 26 · Fat 33

Gluten-Free

Instructions

photo

1 Prep and roast

Preheat the oven to 200°C/180°C fan. Separate the cauliflower to florets. Peel the onion and cut in to wedges. Chop the pepper to chunks. Slice the zucchini to french fries. Add the vegetables to a lined baking tray. Drizzle generously with oil and season with salt and pepper. Toss the vegetables until well coated. Roast in the oven for 15 min.

photo

2 Make paste

Meanwhile, using a fork, mash the anchovies. Peel and crush the garlic. Grate the Parmesan. Add the garlic and Parmesan to the mashed anchovies. Add a drizzle of olive oil and mash until you are left with a smooth paste. 

photo

3 Season salmon

Add the salmon to a plate, skin side down. Sprinkle with salt and pepper, then spoon the paste of anchovies, garlic and Parmesan onto the skinless side.

photo

4 Add salmon

After 15 min, move the vegetables to the sides of the baking tray, making space for the salmon. Add the salmon (skin side down) to the baking tray and roast for 10-15 min further until cooked through, but juicy.

photo

5 Serve

Finely chop the chives. Serve the salmon and the roasted vegetables with the sour cream to the side. Garnish with the chopped chives.

Tips for fussy eaters

Season their salmon with salt and pepper only. Serve with mashed potatoes and some of the roasted vegetables.

Pro tip

Cook your salmon for a couple of minutes less for a medium finish. Keeping it slightly pink inside will ensure it doesn't dry out.

Ingredients

Number of people

Salmon

Skin-on salmon fillet 350 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp
Anchovies 10 Grams
Garlic cloves 2 Pieces
Parmesan 30 Grams
Olive oil 1 Tbsp

Vegetables

Cauliflower 300 Grams
Red onion 2 Pieces
Red pepper 1 Piece
Small zucchini 2 Pieces
Olive oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp

To serve

Fresh chives 15 Grams
Sour cream 60 Grams
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