Ingredients
Equipment
Method
- Peel, wash and cut your potatoes into large chunks.
- Add the potatoes to cook in a small pot.
- I am using some brussels sprouts we cooked the day before, but if you don't have any pre-cooked, go ahead and wash them and boil them along your potatoes.
- Peel and finely chop your garlic. Add to a bowl.
- Finely chop your parsley and add it with the garlic.
- Wash your salmon and lay each slice on an individual sheet of cooking foil.
- Generously season each slice with salt and pepper.
- Top each slice with half of the garlic parsley mix; spread evenly across the entire slice.
- Drizzle each slice with Belmorso EVOO.
- Add the white wine on top.
- Close the foil surround each slice of salmon, and bake in the oven for 40 minutes. I pre-heated mine for 10 minutes at 180 degrees Celsius.
- In the meantime, you can wash the dishes and finish preparing your salad.
- To make the salad simply add the potatoes and brussels sprouts in a bowl, season with salt and pepper, drizzle with Belmorso EVOO and add two teaspoons mayonnaise.
- Once your poached salmon is ready, you can serve it with the salad you just made. Buon appetito; it's delicious and nutritious.
Nutrition
Notes
If you are short on time, feel free to skip the 30 minutes marinating time in the fridge and cook your salmon right away. That will cut down the total time for this recipe to 45 minutes.