A delicious and nutritious meal that supplies both good taste and healthy ingredients.
What you’ll need:
4 small-medium salmon steaks
1 broccolini bunch
1 large carrot
1 white zucchini
2 medium tomatoes
1 Lebanese cucumber
8 button mushrooms
2 asparagus bunches
Handful of snow peas
Small handful of Pine nuts
1 sprig of dill
Cream cheese (philly is fine)
What to do:
Wash and cut up brocollini, carrot, zucchini, mushrooms, asparagus and snow peas.
Put them in a steamer or rice-cooker for about 20 minutes.
When they’re on, heat up a pan or skillet and butter it.
When it’s hot, add the salmon steaks. Turn them after about 7-10 minutes. Add pine nuts to the pan for roasting.
With the vegetables and salmon cooking, you have opportunity to prepare the plates with sliced cucumber, tomato and avocado and to make the dill sauce.
Add about three tablespoons of cream cheese to a bowl. Chop the dill and add most of the sprig. Add a dash of milk, a dash of lemon juice.
Chilli flakes, paprika and soy sauce are optional. Stir well.
When the salmon and steamed vegetables are done, add them to the plate. Top the salmon with the roasted pine nuts (remember them!) and layer the sauce over.