This recipe is perfect for those busy weeknights when we are scrambling to put a healthy and delicious – but quick meal on the table.
While you roast your salmon, steam or microwave some baby bok choy and snap peas. All that’s left to do is warm up the tangerine chilli jelly and as soon as the salmon comes out of the oven, drizzle it on top. It adds some sweetness, spice and tang to the fish and it’s the perfect complement.
And there you have it, a light and wholesome meal in less than half an hour!
Directions
- Preheat oven to 375°F.
- Rub salmon with olive oil and season with salt and pepper.
- Place on parchment-covered baking tray and roast for 15-20 minutes, depending on thickness of fish, until internal temperature reaches 158°F.
- Meanwhile, steam bok choy and snap peas until softened, about 5 minutes.
- While salmon is cooking, place tangerine chili jelly in small saucepan and warm up over low heat until runny.
- As soon as salmon is done, brush generously with warm tangerine chili jelly.
- Serve salmon with steamed bok choy and snap peas, garnished with cilantro microgreens.
Ingredients
- 4 salmon fillets skin on
- 2 Tbsp Farm Boy™ Extra Virgin Olive Oil (1 L)
- salt and pepper to taste
- ¼ cup Farm Boy™ Tangerine & Red Chili Jelly (185 ml)
- cilantro microgreens for garnish
- 4 pieces baby bok choy halved
- 2 cups snap peas
