By Nagi Mawhasi
Total Time: 21 Minutes
Prep Time: 10 Minutes
Cook Time: 11 Minutes
Marinate (optional): 1 Hours
Serves: 4
Ingredients
4 x 180g/6 oz salmon fillets , skin on or off, doesn't matter
Marinade slather:
1 tsp lemon zest (1 lemon)
1 tbsp lemon juice
2 tbsp extra virgin olive oil
1 tsp dijon mustard
2 garlic cloves , grated using microplane
1/2 tsp cooking salt / kosher salt
1/4 tsp black pepper
Vegetables (optional):
3 bunches asparagus , woody ends snapped or trimmed off
200g/ 7 oz cherry tomatoes (or grape tomatoes, 1 Aussie punnet)
2 tsp extra virgin olive oil
1/4 tsp each salt and pepper
Cooking & serving:
Olive oil spray
Parmesan , finely grated
Lemon wedges or slices , optional
Parsley , finely chopped, optional
Crusty bread or toast , for serving
Step 1
Lemon garlic slather – Mix the lemon garlic paste ingredients together then slather onto the surface and side of the salmon. Use all the paste – there should be just enough to coat all the surface. No point doing the underside, it will just sweat off.
TIP - Marinade for 1 hour if time permits, the flavour will infuse the flesh. If not, proceed to the next step (the paste has a lot of flavour so it will compensate for not marinating).
Step 2
Toss the vegetables with olive oil, salt and pepper.
Step 3
Prepare tray – Put the salmon on the tray with a bit of space between each one. Arrange the vegetables around it. Spray the salmon with oil.
Step 4
Oven grill / broil for 11 minutes or until the salmon is cooked. The flesh should flake, and if you’re being accurate (which I like to be), the internal temperature should be 50°C/122°F for optimum juiciness.* Also by this time the asparagus will be cooked and the tomatoes will be wrinkled and some will have appealing charred spots.
Step 5
Serve – Transfer the salmon and vegetables onto plates. Grate parmesan over the vegetables, squeeze lemon over everything, sprinkle with parmesan if using then dig in!