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Salmon with Italian capers

HOBBY MEALS TO THE RESCUE!

With the magic of December comes the frenzy of planning parties, preparing holiday foods and decorating the house, in addition to office parties and running errands.

With a schedule as full as a Christmas tree on December 24, there is less time and, let's face it, less motivation to cook weeknight dinners.

To make your life easier and keep (or put) healthy eating back into your priorities during this hectic period, I offer you a complete, simple and delicious meal that can be cooked on a single plate!

Preparation time

10 minutes

Cooking time

30 minutes

Servings

for 4 people

Nouvelle bouteille citron sicilien

Ingredients

  • 4 Idhao potatoes with peel, well washed and thinly sliced
  • 1 tablespoon olive oil (with garlic for extra punch!)
  • 1/3 cup capers, roughly chopped
  • 4 tablespoons of Milanese gremolata olive oil (3 for the salmon marinade and 1 for the asparagus)
  • tablespoon of white balsamic vinegar with Sicilian lemon
  • 500 grams of raw salmon fillet, with skin (rinsed to remove scales)
  • 8 sprigs of thyme
  • 1 bunch of asparagus, trimmed (use your hands to break off the end at the breaking point)
  • Pepper, to taste

Products used

Sicilian lemon - White balsamic

Sicilian lemon - White balsamic
Garlic - Olive oil

Garlic - Olive oil
Extra virgin olive oil / Medium from Greece

Extra virgin olive oil / Medium from Greece

Preparation

1. Preheat oven to 425ºF.

2. On 2/3 of a baking sheet covered with parchment paper, distribute the sliced ​​potatoes and pour the olive oil then coat the potatoes well.

3. In a bowl, mix the capers with 3 tablespoons of Milanese gremolata olive oil and the Sicilian lemon balsamic vinegar then add the salmon. Coat the salmon well and then place it on the bed of potatoes. Arrange the thyme sprigs on the salmon.

4. In the same bowl, pour 1 tablespoon of Milanese gremolata olive oil and add the asparagus. Coat them well with the oil and place them on the free third of the baking tray.

5. Add pepper to taste and place in the oven for 15 minutes or until the salmon flesh releases easily.

Bon appetit and Happy Holidays!

By Dorothée Buteau-Poulin, nutritionist-dietitian

Photo source: Unsplash

Psstt : Si vous aussi vous voulez nous partager vos recettes mettant en vedette nos produits, veuillez nous suivre sur le groupe Facebook Inspiration d’Olives et Gourmandises. C’est l’endroit parfait pour partager vos créations et inspirer les gens!

By Olives et gourmandises

At Olives et Gourmandises, each creation is imbued with the excellence of our products. We are not renowned chefs, but cooking enthusiasts, who perfectly master our products and their benefits. Each dish we create celebrates the harmony of flavors and highlights the authenticity of our extra virgin olive oil, balsamic vinegars and unique spices. Immerse yourself in our culinary world and let yourself be seduced by our creations which combine simplicity, quality, taste pleasure and love.

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