Salmon is a fantastic fish at any time of the year and in summer it’s delicious eaten hot or cold and any leftovers can be used up in sandwiches or salads. For family meals it’s an outstanding healthy option, packed full of nutrition and is a rich source of omega 3 fatty acids.
During the summer months when vegetables are plentiful I like to include as many as possible in dishes and using a bright rainbow of colourful seasonal produce really does bring a bit of sunshine to a meal. Peppers, courgettes and tomatoes are in abundance and are perfect for roasting with olive or rapeseed oil and herbs to serve with salmon.
Al fresco dining
This dish is a great time saver as all the ingredients can be cooked in one pan and served straight to the table. Ideal, as we enjoyed this dish outside during the recent hot weather and having it all on the one tray made serving much easier.
A half side of Scottish salmon works well in this recipe and will easily serve 4 and any leftovers make a very tasty salad for lunch the following day.
Instead of coating the salmon with salsa verde serve separately on the side. Just ensure the salmon is well seasoned with salt and freshly ground black pepper before cooking.
I always use Scottish farmed salmon as it’s undoubtedly the best farm raised salmon available. It’s sustainable and always delivers on quality, flavour and texture. For further information see Scottish Salmon Producers Organisation
I’m entering this post into the following blog link ups :
Simple and in Season by Katie Bryson at Feeding Boys
Eating Al Fresco by Munchies and Munchkins.
Recipe of the Week by Emily Leary at A Mummy Too.