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!
- - 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
Pre-heat your oven to 200°C.
Put the 4 salmon fillets in an oven dish together with the mushrooms, mangetout peas and cherry tomatoes.
Squeeze the 4 quarts of lemon over the dish and add them to your vegetables (you can also slice them if you want).
Divide the ginger over the dish.
For the sauce; put all the ingredients in a small bowl and stir together.
Pour the sauce over the dish. Sprinkle with sesame seeds and mix thoroughly with your hands.
Put the dish in the 200 ° C preheated oven for 20 minutes.