Oven steamed Salmon & Veggie

By Shibaneko

Salmon and lots of veggies in the very healthy cooking. I used onion, carrot, and mushrooms, but you can try other veggies too. If you like, you can add boiled asparagus or broccoli at the end. Season to taste. I used Shiso this time which is also good.

This recipe is very useful to use up the leftover veggies in your fridge.

Cooking tip: be sure to sear the salmon skin until it gets crispy. This really improves the taste!

 

 

Ingredients

Serving size: 2

Prep time: 10 min.

Cooking time: 20-30 min.

  • 8 oz - Sliced onion
  • 8 oz - Sliced mushroom
  • 8 oz - Sliced carrot
  • 8 oz Fresh salmon with skin (2 pieces)
  • Lemon (4-6 sliced and lemon juice)
  • 4 pc - Finely sliced Shiso (if you have)
  • Olive oil
  • Salt and pepper
  • Mayo (I recommend Japanese Mayo)
  • Dill (if you have)
  • 2 of 18-20 inch Aluminum foil

 

Cooking Tips

Preheat oven to 400F.

Mix all veggies together with salt and pepper and olive oil. Layer the veggies in the center of the foil, a little larger size than the salmon.

Sear the salmon, skin side down, in a pan with a little oil on medium high heat. (Don't sear the other side) Press it down lightly with a spatula so it browns evenly until it gets crispy

Place the Salmon on the veggies, skin side down. Squeeze lemon juice, salt, pepper, dill. Arrange 2 or 3 slices of lemon on top of the salmon.

Wrap each piece of salmon separately. Fold the foil tightly and place them on a baking sheet on the middle rack of the oven. Cook for 20-30min. (longer cooking times = more tender veggies)

Open the foil carefully to avoid any steam. Remove the lemon slices. Squeeze Japanese mayo on the salmon then sprinkle the sliced shiso on top.

I hope you enjoy this delicious recipe!