Salmon on grill pan with corn and roasted potatoes
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ingredients
250 g smaller new potatoes 3 pcs corn (cob) 250 g salmon fillet with skin 2 tbsp olive oil 3 cloves crushed garlic salt, ground pepper lemon thyme or mint 20 drops lemon juice (15 ml)
For the salad
1 pk iceberg lettuce 120 g cherry tomatoes 2 pk cucumber lettuce salt, ml. black pepper 2 tbsp virgin olive oil 2 tbsp vinegar al. lemon juice
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Salmon is a fantastic source of omega-3 fatty acids, which promote heart health and protect us from aging. Don’t put it in the same pot as everything you find. It deserves a unique position.
1.
Clean the ears of corn and put them to boil for about 90 minutes.
2.
Put the potatoes in to bake, covered with foil for 45 minutes, uncovered for 15 minutes, drizzle with oil and turn over.
3.
Meanwhile, prepare vegetable salad – chop cleaned iceberg lettuce, add sliced tomatoes, cucumbers, vinaigrette and seasonings.
4.
Pre-marinate the salmon in lemon juice, herbs and oil and sear progressively on a grill pan on each side. Towards the end, add the cooked corn husks. Rotate.
5.
By now, you are sure to have your potatoes ready, season as needed.
6.
Keep the finished dish away from pets, as even the biggest sleepers will wake up to the smell.
7.
With proper time-management, you won’t lose an extra second. While one is baking, you prepare the other. The result is a perfect main dish, and you can easily use the components as a healthy dinner, even the next day.
