Servings: 4 (click to scale)
Ingredients
Prepare Vegetables
- 2 Tbsp fresh parsley chopped
- 3 ea fresh garlic cloves minced
- 1 cup fresh sugar snap peas
- 2 ea fresh sweet potato
- 1 ea fresh Spanish onions
- 1 ea fresh red bell peppers
- 2 ea fresh zucchini
- 4 ea fresh parsley sprig
- 2 ea fresh thyme sprig
- 2 ea fresh lemon
Prepare Salmon
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
- 2 tsp Ground Coriander
- 1/4 tsp ground cayenne pepper
- 4 tsp ground paprika
- 2 ea Fresh Salmon Fillet 6 oz
Make Relish
- 1/2 cup roasted red peppers
- 1/4 ea fresh red onions
- 1 tsp apple cider vinegar
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
Make Hash
- 1 Tbsp olive oil
- 4 cup fresh baby spinach
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
Instructions
- Prepare Produce – Rinse uncut produce in fresh water. Prepare vegetables by peeling the sweet potatoes (if desired) and cut into ½ inch cubes. Cut the zucchini in half lengthwise and dice into ½ inch pieces. Cut the red bell pepper into 1/2 inch dice. Peel and dice the Spanish onion. Clean the snap peas and cut in half on a diagonal. Mince the garlic. Tear the parsley leaves from the stems and mince. Reserve 2 tbsp. for the relish (2 Tbsp for 4 portions). Remove the leaves from the stem of thyme and add to the 2 tbsp. parsley (2 Tbsp for 4 portions.Cut 1 lemon in half. Squeeze the juice out of both halves using a strainer to catch the seeds and reserve the juice. Slice 1 lemon into 4 equal wedges.
- Prepare Salmon – Cut the salmon into 4 equal 3 oz pieces. Combine the salt, pepper, coriander, cayenne pepper, and paprika. Rub on the salmon pieces and set aside.
- Make Relish – Cut roasted red pepper and red onion into 1/4 inch dice. Combine with the reserved minced parsley and thyme, apple cider vinegar, salt and pepper. Set aside.
- Make Hash – Heat a large non-stick pan over high heat. Add olive oil and swirl pan to coat. Add the onions and lightly brown. Add the sweet potatoes and cook for 5 to 7 minutes, or until starting to get tender but not soft. Add the zucchini, red pepper, garlic and snap peas and cook for 2 minutes, or until the pepper becomes tender. Season with salt and pepper. Add the spinach, parsley and thyme and stir to combine.
- Cook Salmon – While the hash is cooking, heat another non-stick pan. Add the salmon pieces and cook each side for 2 to 3 minutes depending on the thickness. Be careful not to overcook.
- Finish – Drizzle the hash with the lemon juice. Serve hash topped with salmon and garnish with relish and a lemon wedge.
Nutrition
Calories: 300kcal | Carbohydrates: 34g | Protein: 23g | Fat: 10g | Saturated Fat: 1.5g | Sodium: 510mg | Fiber: 8g | Sugar: 13g
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