We had this last night. Very enjoyable. Probably had more feta on my salad leaves than I should, but hey ho!
Easy baked salmon with a spicy topping, served with baby spinach and feta salad
• Salmon fillet (c 130g)
• 1 spring onion
• 3 baby plum tomatoes
• 10g red pepper
• 5g chilli pepper
• garlic to taste
• good amount of chopped ginger
• salt and pepper
• olive oil about 1 tbsp in total
• to serve: 20g baby spinach
• 30g feta cheese (if calories allow)
Put oven on at 160degrees
Put half the olive oil in a frying pan and add chopped garlic and ginger and fry gently. Add the vegetables, chopped small, and allow to soften - 5 or so minutes. If it gets dry, you can add a dash of water to loosen it. Once softened, remove from heat and allow to cool slightly.
Put the salmon fillet on a piece of foil on a baking tray, and add salt and pepper.
Pile the vegetables over the top to form a crust and drizzle most of the remaining oil over the top, reserving just a little to dress the salad.
Cover with the foil to make a parcel.
Cook for 15-17 minutes or till the salmon is cooked
Serve with baby spinach or salad leaves with the remaining drizzle of oil, to which you can add feta cheese if your calories allow (the feta is 100 calories of the total)
Also lovely cold.