Did you know salmon is full of mood-boosting properties? It’s essential fatty acids (omega-3s) feed your brain essential nutrients that it cannot produce itself. Next time you’re feeling low, cook up a storm with this simple dish, and feel better in no time.
- 2 x 150g sustainably caught Tasmanian salmon fillets (skin on)
- 1 bunch organic asparagus
- 100g green beans, trimmed
- 1 zested lemon
- 1 tablespoon virgin coconut oil
- 1 tablespoon lemon infused olive oil
- 1 tsp Himalayan sea salt flakes
- fresh cracked black pepper, to taste
- Pre-heat oven to 160 degrees.
- Add coconut oil to a frying pan over a medium heat and allow to melt.
- Prep the salmon by patting skin side with a paper towel and seasoning with salt flakes.
- When the oil is hot, add salmon to pan skin-side down, and cook for 2-3 minutes until skin is evenly browned.
- Remove from heat and place pan in the oven for 6-8 minutes.
- Meanwhile, steam asparagus and green beans for 5 minutes until al-dente.
- Add greens to plate, drizzle with oil and squeeze over juice of half the lemon.
- Remove salmon from the oven. Salmon should be just flaking but pink in the centre. Serve over greens, skin-side up, with an additional wedge of lemon.
- Top with zest, season with freshly cracked black pepper and serve immediately.