Slow Roasted Salmon with Radishes and Snap Peas
3 portions
30mFilling, but super refreshing. This is a light dinner that still has enough going on to keep it exciting.
What you will need
2 lb. Salmon
1 bunch Radishes
8 oz. Snap Peas
1 Lemon
1 Tbsp Horseradish
7 oz. Greek Yogurt
1 bunch Dill
Olive Oil
Salt
Black Pepper
(Nutritional facts 516 calories, 54.75 g fat, 4.05 g carbohydrates, 1.92 g protein, 264 mg cholesterol, 283 mg sodium)How to cook
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Preheat oven to 400°F
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Check your salmon fillet for bones by gently running your fingers along the flesh. Gently pull any pin bones from the fillet using tweezers. Flip the fillet and scrape with a knife blade or a fish scaler against the grain of the scales. Rinse in salted water to make sure all of the scales are removed.
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Place the salmon in a baking dish. A parchment liner will make clean up easier. Coat with a little olive oil and place a few sprigs of dill on top. Bake for 20-25 minutes or until the salmon reaches an internal temperature of at least 145°F.
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Wash the radishes and remove the tops. Slice into thin wedges.
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Wash the snap peas, then group them and slice off the tips. Slice at an angle into bite-sized chunks.
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Slice some lemon wedges. Cut off the tips of the lemon and slice into wedges, then pick out the seeds.
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Mix the horseradish into the yogurt. Add a little lemon juice to taste.
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Assemble the salad. Toss the sliced snap peas in a mixing bowl.
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Add the radish wedges.
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Add a little olive oil and toss to coat.
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Squeeze in some lemon juice.
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Add a little salt and fresh black pepper to taste.
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Add a little fresh picked dill.
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Serve salmon with salad, a dollop of horseradish yogurt, some dill as a garnish, and a lemon wedge.
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