Our resident chef, Malcolm Harradine has come up with the perfect summer dish for a lazy afternoon meal in the garden.
Cook in the oven, microwave or even on the BBQ. This recipe is for oven cooking but the fish can also be steamed in the microwave in greaseproof paper parcels (no foil!) for around 7 minutes, depending on the size of the salmon fillet and the power of the microwave. I would recommend that you only cook a maximum of 2 fillets at a time so that the fish cooks evenly.
Serves : 4 Prep/Cooking Time : 25 mins
4 tbsp olive oil
4 salmon fillets
2 cloves garlic
1 large shallot peeled and thinly sliced
8 sugar snap peas halved lengthways
6 stems of asparagus
1tbsp chopped flat leaf parsley
Salt and pepper
If you are oven baking, preheat to 190°C and place the salmon fillets into 4 separate papillotes or foil parcels. If you are microwaving, use greaseproof paper instead.
Sprinkle the garlic, shallots and the remaining ingredients over the fish, drizzle with olive oil and finally season with salt and pepper.
Loosely seal the foil and place the parcels onto a baking tray, popping into the oven for 15 minutes.
If you are microwaving, use greaseproof paper, folding the edges carefully so that it doesn't come open during cooking and cook for around 7 minutes.
In both cases, after the cooking time has elapsed, open just one parcel to check that the fish is cooked - it should be firm and pink and not transparent. if it needs a bit longer, just give it another 2 minutes and check again.
The fish and vegetables will steam as they cook and retain all the colour and nutrients.
A mixed green salad of lambs lettuce or watercress and fresh basil leaves, with new potatoes on the side and a little fat-free crème.