Woman&Home Feel Good You

Salmon in the garden

This couldn’t be easier to prepare, plus it’s a super-tasty way to boost your intake of omega-3 fatty acids and vitamin D.

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Serves 6-8 • Ready in 30mins (or more for a huge fish)

1tsp wholegrain mustard

1tsp light brown sugar

2tbsp extra virgin olive oil

1 whole side of salmon, skin-on, grey fat trimmed

2 lemons, 1 very thinly sliced,

1 to serve

½ fennel bulb, very thinly sliced, plus leaf sprigs

10 mixed colour cherry tomatoes, halved sprigs of dill and baby basil leaves

you will need:

a large roasting tin, covered with baking parchment

1 Heat the oven to 190C/Gas Mark 5. stir the mustard, sugar and half the oil together. Place the salmon in the tin and season with salt and freshly ground black pepper. brush the mustard and sugar mixture over the whole side and set aside.

2 Meanwhile, place the thinly sliced lemon, fennel and tomatoes in a large mixing bowl, season with salt and freshly ground black pepper, and toss until everything is coated. Cover the salmon with individual pieces of veg, distributi­ng evenly until the entire side is well covered.

3 oven-roast for 20mins or until the vegetables are tender and the salmon is just cooked. Dress before serving with the dill and basil, and serve with lemon wedges.

Per serving: Cals 345-258, Fat 13.6-10.2g, Sat fat 2-1.5g, Carbs 11-8g

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