PESTO-BAKED SALMON WITH VEGETABLES
Pestogratinerad lax på grönsaksbädd
This is a salmon gratin which can easily be doubled if you are many people around the dinner table. On a bed of roast vegetables, flavored with orange and rosemary, lies the majestic salmon covered in Italian pesto. You can either make the pesto yourself or buy it ready-made, of course. Everything on one plate, just to put on the table. If you wish, you can serve it with pasta.
Serves 4
1 lb skinless, boneless salmon fillet
approx 4 tablespoons pesto, home-made or ready-made
grated cheese
Vegetables:
5 potatoes, thinly sliced
1 red and 1 yellow bell pepper in pieces
1 red onion in wedges
½ squash, about 7 oz, in pieces
Marinade:
0.4 cup fresh orange juice
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 teaspoon salt
ground black pepper
1 tablespoon fresh, finely chopped rosemary
or 1 teaspoon dried
For serving:
crème fraîche flavored with grated lemon zest
and chopped dill
Heat the oven to 435F.
Put all the veggies in an oven-proof pan. Blend together the orange marinade and pour it over, then roast them in the oven for about 30 minutes until the potatoes are almost tender.
Spread the pesto over the fish, put it on top of the veggies and sprinkle with grated cheese. Bake in the middle of the oven for 5 to 10 minutes or until the salmon is done. Serve with a good dollop of crème fraîche.
Enjoy!
Bella
Pestogratinerad lax på grönsaksbädd
This is a salmon gratin which can easily be doubled if you are many people around the dinner table. On a bed of roast vegetables, flavored with orange and rosemary, lies the majestic salmon covered in Italian pesto. You can either make the pesto yourself or buy it ready-made, of course. Everything on one plate, just to put on the table. If you wish, you can serve it with pasta.
Serves 4
1 lb skinless, boneless salmon fillet
approx 4 tablespoons pesto, home-made or ready-made
grated cheese
Vegetables:
5 potatoes, thinly sliced
1 red and 1 yellow bell pepper in pieces
1 red onion in wedges
½ squash, about 7 oz, in pieces
Marinade:
0.4 cup fresh orange juice
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 teaspoon salt
ground black pepper
1 tablespoon fresh, finely chopped rosemary
or 1 teaspoon dried
For serving:
crème fraîche flavored with grated lemon zest
and chopped dill
Heat the oven to 435F.
Put all the veggies in an oven-proof pan. Blend together the orange marinade and pour it over, then roast them in the oven for about 30 minutes until the potatoes are almost tender.
Spread the pesto over the fish, put it on top of the veggies and sprinkle with grated cheese. Bake in the middle of the oven for 5 to 10 minutes or until the salmon is done. Serve with a good dollop of crème fraîche.
Enjoy!
Bella
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