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Add a photoServings: 4
Ingredients
- 8 x Baby carrots
- 8 stalk asparagus
- 8 x Green beans topped and tailed
- 1 c. Fresh peas
- 8 x Sugar snap peas
- 1/4 c. Extra virgin extra virgin olive oil
- 4 x (150 gram) salmon fillets Salt & freshly grnd pepper
- 1 c. Pureed yellow tomatoes, sieved
- 1 Tbsp. Champagne or possibly apple cider vinegar
- 2 Tbsp. Lemon juice
- 1/4 c. Extra virgin olive oil Healthy pinch sugar Salt & freshly grnd pepper
Directions
- Heat a pot of salted water till boiling. Add in all vegetables and cook for 3 min or possibly till al dente. Drain and refresh with cool water. Toss with extra virgin olive oil.
- Season salmon with salt and pepper. Grill flesh side down for 2 min.
- Turn over and grill skin side down for another 3 min.
- Heat tomato puree in pot till simmering. Add in champagne vinegar, lemon juice, extra virgin olive oil and sugar. Simmer one minute to blend flavors. Season with salt and pepper.
- Arrange vegetables on plate. Place fish on top. Pour vinaigrette over.
- Serves 4 Type din
- Ontario's Wine Country.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 277g | |
| Recipe makes 4 servings | |
| Calories 585 | |
| Calories from Fat 422 | 72% |
| Total Fat 47.33g | 59% |
| Saturated Fat 8.34g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 113mg | 5% |
| Potassium 766mg | 22% |
| Total Carbs 6.48g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 2.53g | 2% |
| Protein 32.4g | 52% |
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