This delicious and easy mid-week dinner will quickly become a favourite. You’ll combine succulent wild caught salmon fillets with Dijon mustard and a crunchy coconut topping and serve it with roasted vegetables. The best part is that you can make these roasted vegetables on their own too.
This recipe is enough to serve 2 people.
Ingredients
- 2 red onions, chopped into wedges
- 250 grams cherry tomatoes
- 1 courgette, sliced into rounds
- 30 grams desiccated coconut
- 5 grams parsley, finely chopped
- 5 grams chives, finely chopped
- Zest from 1 lemon
- 1 tablespoon avocado oil
- 1 tablespoon Dijon mustard
- 2 wild caught salmon fillets
- Salt and pepper, to taste
Instructions
- Preheat the oven to 220 degrees Celsius (or 200 degrees Celsius when using a fan oven).
- To roast the vegetables: Line a baking tray with unbleached parchment paper. Place the red onions, cherry tomatoes and courgette on the tray. Drizzle with oil (I use avocado oil) and season generously with salt and pepper. Put the baking tray in the oven for 15 to 20 minutes or until the vegetables are cooked.
- To cook the herb crusted salmon: Mix the desiccated coconut, chopped herbs and the lemon zest with the avocado oil and a pinch of salt in a small bowl. Add the salmon fillets to a baking tray (use parchment paper to avoid the mess!) with a drizzle of avocado oil. Divide the Dijon mustard between the salmon fillets and spread it all over them evenly with the back of a spoon. Coat the Diljon salmon in the coconut mixture. Put the tray in the oven for 10 to 12 minutes or until the salmon is cooked through and the crumb is crisp and golden.
- Serve the herb crusted salmon with the roasted vegetables to the side.
Did you make this recipe?
Leave a comment below or tag me @mselizabethpepler to let me know how it turned out for you.
