Salmon & Veggie Salad with Garlic Sauce
Toss together this summer favourite and your friends will be asking for the recipe! The savoury salmon, delicate greens and zesty sauce make this dish an unforgettable experience.
Serves: 4
Preparation time: 30 minutes
Ingredients:
Salmon & veggie salad
- 1 pkg (500 g) SJÖRAPPORT salmon fillet
- 1 lemon, the zest
- 1 tbsp olive oil
- 4 carrots
- 1 fennel
- 1/2 silver onion
- 10 radishes
- 3 tbsp lemon juice, freshly squeezed
- 75 g sugar snap peas
- 65 g spinach leave
Garlic sauce
- 15 g dill
- 35 g parsley
- 35 g basil
- 1 small garlic clove
- 2 tbsp lemon juice, freshly squeezed
- 100 ml olive oil
- 50 ml natural yogurt
Step by step
- Thaw the salmon. Heat the oven to 200C.
- Place the salmon in an oven dish lined with baking paper. Grate the lemon peel (only the yellow part) over the salmon, then drizzle with olive oil, salt and pepper.
- Bake the salmon in the oven for 15-20 minutes or until it reaches an internal temperature of 50-55C.
- For the garlic sauce, mix dill, parsley, basil, garlic, lemon juice and olive oil in a blender or food processor.
- Fold the yogurt into the mixture and season with salt and pepper.
- For the salad, peel the carrots and cut them into long sticks. Boil a pot of lightly salted water, then add the carrots and cook for around 5 minutes, until they are almost soft all the way through.
- Thinly slice the fennel, silver onion and radishes, preferably using a mandolin. Transfer the fennel to a bowl and massage the lemon juice into the fennel.
- Arrange the vegetables and salmon pieces neatly on a large plate. Alternate vegetables, salmon pieces and sauce, and top with dill.
