Ingredients
- 1 kg Wild Salmon skinless
- 8 pieces Mushroom sliced
- Capers optional
Marinade
- 2 tbsp olive oil
- 2 tbsp Lemon juice
- 1 tbsp Dijon Mustard
- 1 tbsp Soy Sauce *organic
- 1 tbsp Maple syrup *organic
- Salt
- Pepper
Vegetables of your choice
Seasoning
Servings: people
Instructions
Marinade
- Cut the Salmon into cubes, around 3cm each.
- In a large bowl, combine olive oil, lemon juice, Dijon mustard, soy sauce, maple syrup, salt & pepper.
- Toss in the salmon pieces and coat with the mixture.
- Cover the bowl and refrigerate for an hour.
Vegetables
- Meanwhile, prepare the veggies: Broccoli, Carrots, green beans, asparagus, Bell Pepper or whatever you like… Wash thoroughly and cut as desired.
- In a saucepan, add a pinch of salt into boiling water; toss the vegetables for 2 to 3 minutes each, until a bit soften but still crunchy.
- Season with salt, oregano, and Provence herbs.
Baking
- Preheat oven on medium heat.
- In a baking tray, place the salmon, sliced mushroom, capers and season with Oregano, Provence herbs and Onion powder.
- Cook in the oven for around 15 minutes.
- Place the vegetables on top and put it back into the oven for another 15 minutes.
- Check if the salmon is well cooked before removing it from the oven. Serve immediately.
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