Crispy Skinned Salmon with vegetables in a lemon and parsley sauce

Crispy Skinned salmon and Vegetables with Lemon and Parsley Sauce.

I love salmon skin when it is really crispy, its almost as good as the fish. Steamed vegetables, although healthy can be a bit boring, but pouring over this simple sauce turns them into a really delicious and attractive dish. I love having leftovers, I have it cold the next day for a light lunch.

Ingredients

4 salmon fillets 200g each
2 tbs olive oil
salt
For the Vegetables
250g cauliflower cut into florets
250g broccoli cut into florets
2 large carrots cut into batons
125g baby corn
1 red capsicum cut into 1cm thick strips
200g asparagus
grated zest of 1 lemon plus the juice
2 cloves garlic crushed
125mls olive oil
75g grated Parmesan

Method

For the salmon heat a pan with olive oil, lightly salt the skin of the salmon, and place skin side down in the pan for 4 minutes, turn and cook for a further 3 minutes for medium rare.

Cook the vegetable until al dente, you will need to do this in batches, transfer to a serving plate and keep warm.
In a small saucepan combine the oil, garlic, lemon zest and juice, heat gently, do not boil.
Pour the dressing over the vegetable and top with the grated Parmesan.

You can use any spring vegetables, such as beans or baby peas, sometimes I add 1/2 teas of chilli flakes to the oil.



Vegetables with lemon and parsley sauce