Ingredients
- 4 Skinless salmon fillets
- 4 lime or lemons sliced into thin slices
- 2 red potatoes cleaned and sliced on 1/4 thick rounds
- 1 cup frozen peas
- 2 cups mixed baby green and arugula salad washed and dried
- 4 radishes thinly sliced
- 1 to 2 tbsp red wine vinegar
- olive oil
- coriander
- salt and pepper
Servings:
Instructions
- Season the salmon fillets with generous amount of coriander, salt and pepper.
- In a large pan filled with salted water, cook the red potatoes rounds. When almost done 6 to 8 minutes, slightly tender when pierced with a knife add the frozen peas. Cook for another 2 minutes. Drain and transfer to a large salad bowl. Drizzle with some olive oil and season with salt and pepper. Mix well and set aside.
- Line a cookie sheet with aluminum foil. Spread the lime on the cookie sheet. Sit in top the salmon fillets and place a couple more slices of lime over the fillets.
- Bake in the oven for 15 to 18 minutes. Remove from the oven and lightly drizzle olive oil over the fillets.
- Add the thinly sliced radishes, baby green and arugula to the potatoes. Add the vinegar and more olive oil to season and toss well.
- Divide the salad amongst 4 dishes and place the salmon fillets over it.
Recipe Notes
Source: Foodista.com
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