2 tasty and colourful recipes with wild salmon

Let me share two beautiful recipes with wild salmon.

Wild salmon is one of the best sources of omega-3 fatty acids, which are essential for maintaining heart health and reducing inflammation.

Barley, and wild salmon Salad

Serving: 4 | Prep time: 15 min | Cooking time: ~30 min 

Ingredients:

2 cups cooked pearl barley
4 wild salmon steaks
4 cups fresh spinach, roughly chopped
1 red bell pepper, diced
1 cup cherry tomatoes, halved
1/2 cup crumbled feta cheese
1/4 cup sliced almonds
1/4 cup chopped fresh basil

For the dressing:
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 clove garlic, minced
1 teaspoon Dijon mustard
Salt and pepper to taste

Instructions:

• Cook the pearl barley according to package instructions. Set aside to cool.
  Preheat the oven to 200C.
• Line a baking sheet with parchment paper. Place the wild salmon on the prepared baking sheet and season with salt and pepper. Bake for 10-12 minutes, or until the salmon is cooked to your liking. Allow to cool slightly, then flake the salmon into small pieces.
• In a large bowl, combine the cooled pearl barley, spinach, red bell pepper, cherry tomatoes, feta cheese, almonds, and basil.
• To make the dressing, whisk together the olive oil, red wine vinegar, garlic, dijon mustard, salt, and pepper in a small bowl.
• Add the dressing to the salad and toss to coat. Serve immediately.

I love this salad, it's packed with healthy ingredients and is a great way to get vegetables and protein all in one tasty dish. You can also use salmon leftovers.  Enjoy!

Wild salmon with roasted vegetables

Serving: 4 | Prep time: 15 min | Cooking time: ~30 min 

Ingredients:

4 wild salmon steaks
2 cups mixed vegetables (such as bell peppers, onions, carrots, and zucchini), cut or sliced
2 tablespoons olive oil
Salt and pepper to taste
2 cloves garlic, minced
2 tablespoons chopped fresh herbs (such as basil, oregano, or parsley)

Instructions:

• Preheat the oven to 200C. Line a baking sheet with parchment paper.
• Place the vegetables on the prepared baking sheet and drizzle with 1 tablespoon of the olive oil. Season with salt and pepper. Roast for 20-25 minutes, or until the vegetables are tender and caramelised.
• While the vegetables are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the salmon with salt and pepper and add it to the skillet. Cook for 3-4 minutes per side, or until the salmon is cooked to your liking. You can also cook the salmon in the oven (see previous recipe).
• Stir the minced garlic and chopped herbs into the roasted vegetables. Serve the salmon with the roasted vegetables on the side.

This recipe is a quick and easy way to enjoy wild salmon and a variety of vegetables in a single dish. Once more this meal is a great source of protein and nutrients, and it's sure to be a hit with the whole family. 

Bon appétit! 

I hope you will enjoy these two recipes, if you need help in planning your week or to make sure you're on the right track feel free to contact me by clicking the 'email me' button below.