Salmon topped with red pepper onion relish served overtop a vegetable hash
Course Main Course
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 4(click to scale)
Calories 300kcal
Ingredients
Prepare Vegetables
2Tbspfresh parsleychopped
3clovesfresh garlic minced
1cupfresh sugar snap peas
2eafresh sweet potato
1eafresh Spanish onions
1eafresh red bell peppers
2eafresh zucchini
4eafresh parsleysprig
2eafresh thymesprig
2eafresh lemon
Prepare Salmon
1/4tspkosher salt
1/4tspground black pepper
2tspground coriander
1/4tspground cayenne pepper
4tspground paprika
12ozfresh salmon6 oz fillets
Make Relish
1/2cuproasted red peppers
1/4eafresh red onions
1tspapple cider vinegar
1/4tspkosher salt
1/4tspground black pepper
Make Hash
1Tbspolive oil
4cupfresh baby spinach
1/4tspkosher salt
1/4tspground 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.