This is such a basic recipe and it’s incredibly easy to make. The salmon is a great source of protein and healthy fats, and when paired with my Smoky Sweet Potato Wedges, a good dressing and salad, it’s even better.
- Optional sides:
- Smoky Sweet Potato Wedges
- Pea purée
- Warm Aubergetti Noodles, Cauliflower and Chard Salad with Sesame Miso Dressing
Here I’ve served mine with my Smoky sweet potato wedges, Creamy peanut dressing and my Warm aubergetti, cauliflower and chard salad with Sesame Miso Dressing.
4 salmon fillets
1 spring onion, chopped
4 large tomatoes, quartered
1tbsp coconut oil, melted
Generous squeeze of lemon juice
Black pepper and salt, to taste
Lemon wedges, to serve
Fresh coriander, to serve
Fresh chilli, to serve
1.) Preheat the oven to 200°C (180°C fan). If you’re making any of the sides and sauces, start preparing these first.
2.) Lie the salmon fillets in an ovenproof dish and fit the tomato quarters into the gaps.
3.) Top with the spring onion, lemon juice and coconut oil. Season to taste and bake for 18 minutes.
4.) Remove from the oven and serve with your chosen sides. Enjoy!