Kat's super tasty salmon and feta supper

    40 min

    I have to admit here, that some of the best things in life are the simplest of all and this recipe is no exception. It is light, delicate yet flavourful and so simple to make using a few ingredients that compliment each other in such a way I doubt you will be disappointed.


    4 people made this

    Serves: 4 

    • 4 skinless boneless salmon fillets
    • 100g to 150g fresh asparagus
    • 16 cherry tomatoes
    • 1 (200g) bag sugar-snap peas
    • 1 knob butter
    • 1 (130g) bag fresh spinach
    • 1 handful feta cheese

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Wash and pat dry your salmon fillets and arrange on a square of foil, lightly spritzed with a little garlic cooking oil. Fold edges up and crimp to make a sealed parcel.
    3. Bake in the preheated oven for 12 to 15 minutes. Remove from the heat then let rest for 2 to 3 minutes before opening foil (be careful steam can be hot on opening).
    4. Meanwhile prepare the asparagus by holding each piece by the top and bottom of the spear and slightly bending, the asparagus should naturally snap the bottom one third off. Discard the tough, woody ends and only save the tender tips.
    5. Whilst your salmon is cooking, spritz some of the garlic cooking oil into a frying pan and add your tomatoes, sugar-snap peas and asparagus. Cook and stir for about 8 to 10 minutes, not too long as you want them al dente so they have a clean fresh bite to them.
    6. Add a knob of butter to a lidded saucepan over a medium heat then add your spinach, and let wilt for a few minutes. Drain.
    7. Assemble your dish, by laying the salmon fillets over the vegetables then crumble some of the gorgeous salty feta cheese over each succulent salmon fillet and tuck in.

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