Lemon Roasted Salmon fillet on a bed of mushy peas and sweet potato wedges

Serves 1 Prep time less than 30 minutes Cooking time 10-20 minutes

Ingredients

For the salmon

2 tbsp olive oil/coconut oil 150g salmon fillet 1 lemon, peeled and sliced 1 tsp Xylitol Salt and freshly ground black pepper For the peas 85g frozen peas 25ml Coconut oil 1 lemon, juice only Salt and freshly ground black pepper For the wedges 200gm sweet potato 25ml Coconut oil 25ml Olive oil 1 tspn lemon thyme Salt and freshly ground black pepper

Method

For the salmon heat half of the olive oil/coconut oil in an ovenproof frying pan and fry the fish skin-side down for 2-3 minutes, or until crisp and golden-brown. Lay the lemon slices over the fish, sprinkle with the xylitol, season with salt and freshly ground black pepper and place into the oven at Gas 4/180C to roast for 5-7 minutes, or until cooked through.

For the peas, cook the peas in boiling water for 2-3 minutes, or until tender. Drain, then mash with the butter and lemon juice and season with salt and freshly ground black pepper. For the wedges, cut the sweet potato into thin wedges with the skin on. Place into a bowl and dress with the coconut oils, herbs, season well and lay onto a flat baking tray. Cook in a preheated oven Gas 7/220C for 20 minutes.

 

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