Spiced Salmon with Garlic-roasted Vegetables
“Salmon is packed with essential healthy fats, and I never tire of thinking up exciting ways to enjoy it. Here, it is coated in a toasted spice mix, then simply fried in butter and some lemon juice. The accompanying garlic-roasted vegetables offer additional flavour and texture (I like my green beans to still retain some ‘crunch’). However, it’s the bursting cherry tomatoes that offer some much-needed sweetness in every mouthful. Just lovely!” - Monya 👋, Keto recipes are specifically designed to be very low carb. If you don’t follow a specific Keto diet but still like the sound of this recipe, you may want to add some extra spuds to your basket.
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat the oven to 200°C (fan-assisted) and line a large baking tray with baking paper.
Step 2
Place the green beans, cherry tomatoes, and crushed garlic into a large bowl. Add the olive oil and season with salt and pepper. Toss to evenly coat, then spread out in a single layer on the tray. Bake in the oven for 10-12 minutes.
Step 3
Meanwhile, remove the salmon from its packaging and place skin-side down on a plate lined with kitchen paper. Season the flesh sides with salt and pepper. Set aside for now.
Step 4
Toast the coriander and cumin seeds in a large, dry, non-stick pan until fragrant, approx. 1-2 minutes. Crush using a pestle and mortar and set aside.
Step 5
Return the same pan to the heat and add half the butter over high heat. Once foaming, place the seasoned salmon fillets into the pan, skin-side down. Scatter the crushed seed mix over the flesh sides and cook until the skins of the salmon are golden and crispy, approx. 1-2 minutes. Gently flip the salmon pieces to sear all the remaining sides, then squeeze in all the lemon juice (catch the pips!). Reduce the heat to medium low and leave to cook, skin side-up, until the salmon is done to your liking. I like my salmon still slightly dark pink in the centre, so I do not keep mine on the heat very long. If you prefer it very well done, leave it in the pan for 2-3 minutes longer. Remove the pan from the heat and add the remaining butter to the pan which should melt immediately. Swirl to mix the butter in with all the pan juices. Spoon the lemon butter over the salmon (yum!).
Step 6
Serve the salmon with the garlic-roasted vegetables and pour any lemon butter juices from the pan over the whole lot. Finish with finely grated lemon zest, salt flakes and pepper over.
- Ingredients
- Based on 4 servings
-
300g Fine Green Beans, trimmed 2x Sainsbury's Fine Green Beans 200g -
150g Cherry Tomatoes 1x Sainsbury's Cherry Tomatoes 300g -
3 Cloves Garlic, peeled and crushed with a garlic press 1x Sainsbury's Garlic -
2 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
4 Salmon Fillets, skin-on 2x Sainsbury's Skin on ASC Scottish Salmon Fillets x2 240g -
0.5 tbsp Coriander Seeds 1x Sainsbury's Coriander Seed 25g -
0.5 tbsp Cumin Seeds 1x Sainsbury's Cumin Seed 38g -
30g Unsalted Butter 1x Sainsbury's British Butter, Unsalted 250g -
1 Lemon, juice of, plus some finely grated zest 1x Sainsbury's Lemons -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g