Main course

Traybaked Salmon, Vegetables and Preserved Lemons

On busy days (or during a lazy weekend) an oven-baked dinner is a gift from heaven. With this easy recipe you will whip up an healthy dish on the table. The salmon provides omega-3 and the crispy vegetables will give you a serious vitamin boost!

40 minutes
4 servings

Ingredients

  • - 4 salmon fillets
  • - 20 cherry tomatoes
  • - 250g mushrooms
  • - 200g mangetout peas
  • - 4 quarters of belberry Moroccan preserved lemons
  • - 6 slices of fresh ginger or 1 spoon grated ginger
  • - Roasted sesame seeds
  • FOR THE SAUCE:
  • - 3cl sesame oil
  • - 4,5cl soy sauce
  • - 4,5cl teriyaki sauce
  • - Black pepper
  • - Himalayan Salt
1
Pre-heat your oven to 200°C.
2
Put the 4 salmon fillets in an oven dish together with the mushrooms, mangetout peas and cherry tomatoes.
3
Squeeze the 4 quarts of lemon over the dish and add them to your vegetables (you can also slice them if you want).
4
Divide the ginger over the dish.
5
For the sauce; put all the ingredients in a small bowl and stir together.
6
Pour the sauce over the dish. Sprinkle with sesame seeds and mix thoroughly with your hands.
7
Put the dish in the 200 ° C preheated oven for 20 minutes.
 
Enjoy!

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