Salmon With Vegis Recipe

Name: Salmon With Vegis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small salmon steaks; 2 portions of brocholi; 2 medium size carrots; 1 red or yellow peppers; 4 small size potatos; 2 smaller onions; 2 cloves garlic; a pinch of sea salt; a pinch of black pepper; 1/2 teaspoon of dried rosemarine or fresh if available; 1/2 teaspoon of dry coriander or fresh if available; fish spice (optional); 1/2 a cup of vegi bouillon; Chopped parsley to decorate; 2 slices of lemon to serve with fish

Servings: persons

2 small salmon steaks
2 portions of brocholi
2 medium size carrots
1 red or yellow peppers
4 small size potatos
2 smaller onions
2 cloves garlic
a pinch of sea salt
a pinch of black pepper
1/2 teaspoon of dried rosemarine or fresh if available
1/2 teaspoon of dry coriander or fresh if available
fish spice (optional)
1/2 a cup of vegi bouillon
Chopped parsley to decorate
2 slices of lemon to serve with fish

1
-Soak onions and garlic in cold water a few minutes (easier to peel). Peel, slice or chop garlic, peel and leave 2 onions whole
2
-Peel and wash potatos and carrots
3
-Wash and cut in half large red or yellow pepper removing pits.
4
-Place wok like pan on stove put in 1/4 cup of vegi bouillon and heat. Place potatos, carrots, onions and garlic, and simmer for 10 minutes. Add peppers and brocholi cut in two portions. Place the two salmon steaks on top sprinkle with pinch of sea salt and pepper and fish spice. Add rosemarine, coriander to the whole and add 1/4 cup of the vegi bouillon.
5
Cover and cook on low fire for about 20 minutes until fish is done. Vegis can be al dente.
6
By this time the liquid should be reduced to a little tasty sauce (about two soup spoons.) Should not dry out which it will do if the heat is too strong.
7
Serve fish and vegis on plates, add rest of juice from pan, sprinkle a large tea spoon of olive oil on the fish, grind a little fresh black pepper on top and garnish with the chopped parsley. Place wedge of lemon on slice of salmon.

159

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 small salmon steaks, 2 portions of brocholi, 2 medium size carrots, 1 red or yellow peppers, and more.

Yes, Salmon With Vegis falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon With Vegis

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions