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This roast vegetable, salmon and feta salad is the perfect dish for summer. Light, fresh and healthy and thrown together in no time at all.  A seasonal dish that is stylish enough for entertaining.  Perfect for anyone following a low carb diet and looking to lose a little weight.  A great way to get in your heart-healthy omega-3 fatty acids for the day.

Serves 2

Time:25 minutes

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Ingredients:

2 salmon fillets

1 red pepper sliced

1 yellow pepper sliced

1 bunch asparagus

6 mushrooms sliced in thirds

Feta cheese

Olive oil

Balsamic vinegar

Preparation Method:

1) Preheat oven to 160C.  Place the vegetables in a large roasting tin and drizzle with olive oil and balsamic vinegar.  Roast for ten minutes.

2) Remove roasting tin from oven and place salmon fillets on top of the vegetables.  Cut feta into small cubes and scatter over fish.  Return to the oven for another 15 minutes.

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Also a quick shout out to The Barrell Public House in Surrey, Canada.  There was a little mix up when they asked us to come and review their establishment.  We are based in Surrey UK, not Surrey Canada so it would be impossible for us to travel that far to write a guest post for them.  However I have posted a link above to what looks like a fantastic pub if you are ever in the heart of Newton area 229-7115 138th Street!