Dinner Recipe Seafood

Baked Salmon with Lemon Sauce

Baked Salmon with Lemon Sauce

Preheat oven 180°C / 350°F / Gas Mark 4
(Serves 4)

Ingredients:

4 Salmon Steaks (200g)

4 T coconut oil

100ml lemon juice

1 T chopped parsley

salt and pepper to taste

Method:

Bring the salmon to room temperature 10 minutes before cooking. Using 2 T of coconut oil rub the steaks all over and season with salt and pepper. If you would like some extra spice sprinkle 1 tsp dried chilli flakes over the salmon steaks. Place skin-side down (if your salmon has the skin on) on a baking tray lined with baking paper. (Make sure the oven is hot) Bake in oven for 12-15 mins until opaque and flaky.

While cooking melt the remaining coconut oil in a pan. When coconut oil is completely melted add the lemon juice and allow to foam up.

Add the chopped parsley and pour sauce over the fish.

Serve with sweet potato green salad.

 

 

Vegan option: Replace salmon steaks with Tempeh pieces

Method:

Using 2 T of coconut oil rub the tempeh pieces all over and season with salt and pepper. If you would like some extra spice sprinkle 1 tsp dried chilli flakes over the tempeh. Place the tempeh on a baking tray lined with baking paper. (Make sure the oven is hot) Bake in oven for 12-15 mins.

While tempeh is cooking melt the remaining coconut oil in a pan. When coconut oil is completely melted add the lemon juice and allow to foam up.

Add the chopped parsley and pour sauce over the tempeh.

Serve with sweet potato green salad.

 

Be Well

xx

 

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