Salmon Steaks over Veggies
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 cups Green beans (trimmed)
- 2 large carrots (peeled and cut into strips)
- 1 Zucchini (sliced thinly)
- 1 Tbsp Avocado oil
- 4 Salmon steak (each approx. 150 g)
- 1 tsp black peppercorns (finely ground)
- ½ tsp red peppercorns (finely ground)
- 3 cups cooked Brown rice
- 1 lemon (cut into wedges)
- salt
- freshly ground Black pepper
Preparation steps
1.
Preheat the oven to 180°C (160° fan) | 350F | gas 4.
2.
Toss together the beans, carrots, and courgette with the avocado oil and seasoning. Arrange in a roasting tray and sit the salmon steaks on top.
3.
Season the flesh with black and red peppercorns as well as salt. Roast the salmon and vegetables for 20 minutes until the vegetables are tender and the salmon is firm yet slightly springy to the touch.
4.
Remove from the oven and leave to rest for a few minutes. Reheat the rice if necessary.
5.
Serve the salmon and vegetables on plates with the rice and lemon wedges on the side.
