So 2019 is over and done with and here we are at the start of 2020 – not going to lie, I have spent most of the first day of the year on the sofa watching films and feeling like I could sleep for the next 12 months. But, my brain has also been ticking over everything I want to achieve this year. I’m not setting resolutions as I know I won’t stick to those, but I am setting some realistic goals.
I head back to Italy in a couple weeks and I will be putting 110% focus onto this blog, my recipes and my food photography as I want this to grow into a business. What kind of business I will keep under wraps for the time being, but if all goes to plan, then well..you guys will be the first to know!
Until then, I asked a question on Instagram a couple weeks ago, about what it is that people want to see here in 2020. One answer was more fish recipes and so…recipe number 1 of 2020 is served! This is one of my favourite salmon recipes and I make it time and time again. It works great as a meal prep and will keep for a couple days in an air-tight container and can be enjoyed hot or cold. I usually have mine with a salad or broccoli.
2
servings10
minutes17
minutes27
minutesIngredients
2 Salmon fillets
2 Lemon Slices
- Marinade
2 Tbsp Olive oil
1 Tsp White wine vinegar
2 Tbsp Honey
Juice of 1 Lemon
Small handful fresh parsley
1 Garlic clove, crushed
1/2 Tsp Salt
1/4 Tsp Pepper
Directions
- Preheat the oven to 190℃ / 170℃ Fan and line a baking tray with a large piece of foil – it needs to be big enough that you can loosely close it up.
- In a small bowl, combine all the ingredients for the marinade and stir well to combine. Place the squeezed out lemons onto the foil.
- Place the salmon fillets onto the foil skin-side down and pour over the marinade. Place a lemon slice on top of each fillet.
- Loosely close the foil over the salmon and cook in the oven for 17 minutes.
- Serve with salad, rice or any greens you fancy.
