Rosemary Salmon with Cooked Vegetables

Ingredients

• Salmon200 g
• Peas1/4 cup (50 g)
• Carrot1/2 medium (30 g)
• Cauliflower1/2 cup (55 g)
• Broccoli1/2 cup (45 g)
• Rosemary1 teaspoon (2 g)
• Olive Oil2 teaspoon (7 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Peel and slice the carrot. Cut the cauliflower and broccoli into small florets.

2. 2

   Step 2

   Boil the carrot and peas in a pot with boiling water for 3 minutes.

3. 3

   Step 3

   Then add the cauliflower with the broccoli and let boil for 3-4 minutes.

4. 4

   Step 4

   Once the vegetables are soft, remove and drain. Next, heat a pan over medium heat.

5. 5

   Step 5

   In the meantime, season the salmon with half the olive oil, lemon juice, rosemary and salt and pepper to taste.

6. 6

   Step 6

   Once the grill is heated, add the salmon and cook each side for 2 minutes, depending on its thickness.

7. 7

   Step 7

   Next, lower the heat and continue cooking for 6-7 minutes, depending on your taste.

8. 8

   Step 8

   Serve the rosemary salmon with vegetables on a plate. Season the vegetables with the remaining olive oil and salt and pepper to taste.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Rosemary Salmon with Cooked Vegetables can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.