This was a really simple and delicious summery lunch – filling with lots of protein and fibrous veggies. Delicious hot or cold!
– 2 medium spring onions
– 1 large leek
– 3 cloves garlic
– 250g asparagus
– 1 cup asparagus hearts (I used one tin, canned in water)
– 150g frozen peas
– 2 salmon fillets
– 1 lemon
– kale and/or spinach
– radishes and salad leaves to serve
– noodles of choice (I used konjac fettuccine, but you could use rice, black bean, buckwheat or even spiraliser veggie noodles) – these should be nearly fully cooked and just need to be heated with the veggies towards the end (but can be added raw if using veggie noodles)
1. Preheat oven to 180°C. Slice the lemon and spread on a foil-covered baking tray. Place salmon flesh side down on top of the lemon, and bake for c.20 mins (depending on thickness of fillets and how rare you like them).
2. Slice the radishes and artichoke hearts, and wash the salad – put to one side ready to serve.
3. Slice spring onions and leek, and roughly chop the garlic. Sauté in a little olive oil or coconut oil until slightly browned.
4. Add the frozen peas and continue cooking the leek mix until the peas have defrosted and cooked through.
5. Chop the asparagus and add to the leek mixture, along with the noodles. Stir well to cook and combine.
6. Once the veggie/noodle mix is cooked, check on the salmon. If ready, serve on top of the salad, radishes, artichokes and veggie/noodle mix – if using unwaxed lemons you can eat these whole too! Sprinkle with apple cider or balsamic vinegar as desired (tamari soy sauce or miso dressing would work well too!).