Need inspiration for healthy meal? Enjoy this simple but lovely dish with Salmon and vegetables. This dish can be prepared perfectly in the Blackbeard and Wigbold knife set.
- 4 salmon fillets
- 1 large onion, sliced
- 2 cups of mixed vegetables (such as broccoli, cauliflower, and carrots), chopped into bite-sized pieces
- 2 tablespoons olive oil
- Salt and pepper to taste
- Lemon wedges for serving
Preheat the oven to 400°F (200°C).
In a large bowl, combine the sliced onion and chopped mixed vegetables. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat.
Spread the vegetables out in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until tender and lightly browned.
While the vegetables are roasting, prepare the salmon. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the salmon fillets with salt and pepper. Place them skin-side down in the Blackbeard and cook for 3-4 minutes, until the skin is crispy and golden brown.
Carefully flip the salmon fillets over and cook for an additional 2-3 minutes, until cooked through but still moist and flaky.
Serve the salmon fillets with the roasted vegetables and lemon wedges on the side.
Enjoy your delicious and healthy meal!
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