Oetker Collection’s House of Wellbeing, Villa Stéphanie, is a treasure trove of time-tested secrets for how to stay healthy and feel your best. Today, Chef Mohammad Joshani shares his recipe for an easy-to-make salmon dinner with baby carrots and Romanesco.
Here’s how it’s made…
4, 160g salmon filets
120g baby carrots
Heat olive oil in a pan and lightly fry the salmon filets for 3 minutes on each side.
Remove and dab on a cloth to soak up the oil.
Place filets on a baking sheet and bake in the oven at 130˚C for a further 5-8 minutes, or until they turn light pink.
Blanch the vegetables briefly in a pot of boiling water.
Season salmon and vegetables with salt and pepper to taste, arrange them on four plates and garnish with lemon.