Salmon is, as we all know, ridiculously good for you.
This recipe is also quick, simple, and yet still something that wouldn’t be completely out of place at an informal dinner party.
Again, this version was inspired by chef Daniel Green’s book “The Paleo Diet – Food Your Body Is Designed To Eat”.
What? You don’t have a copy? Why not? It’s brilliant! Order a copy instantly!
Seriously though, folks, it is, sans doute, the best Paleo cookbook I’ve come across.
Meanwhile, back at the recipe…..
- 4 140g salmon fillets
- 12 asparagus spears
- 1 head of broccoli, cut into florets
- 2 lemons
- About 1dl each of fresh tarragon, parsley, basil, and chives
- Dijon mustard
- olive oil
- Wash, dry, and then finely chop your fresh herbs. Set aside.
- Next, make the dressing – mix 6 tbsp of olive oil, 3 tbsp of lemon juice, and 1 tbsp of Dijon mustard in a small bowl. Set aside.
- Trim your asparagus – personally I stand on the pro-snap side of the great asparagus trimming debate. Steam your asparagus until just tender, about 3 minutes should do it.
- Steam the broccoli until just tender, 5 minutes or thereabouts.
- Slice the other lemon thinly. Use the lemon slices to line the bottom of your steamer basket. This should prevent the salmon from sticking, as well as giving it a nice hint of lemon.
- Place your salmon fillets on the lemon slices in the steamer basket, and steam until cooked through – about 10 minutes or so.
- Plate up – place a salmon fillet on your serving plate, and garnish lavishly with fresh herbs aplenty. Drizzle over a generous amount of dressing.
- Don’t forget to give the asparagus and broccoli a good blathering with that delicious dressing, too.