Entertaining over the Easter long weekend? Give these Easter Salmon Skewers a go, they will be a crowd favourite for sure!
These salmon skewers are easy to make and super healthy. Balance out all those Easter treats with this well balanced, nutritious Easter meal. Serve as a delicious weekend lunch or a light dinner. Cook them under a grill (as the recipe suggests), or if you prefer cook them outside on the Barbeque. This may be particularly nice if you have guests over to share a meal, barbequing will also slightly enhance the flavour.
Prep : 2 hours
Serves : 6
Ingredients :
- ¼ cup extra virgin olive oil
- 1 garlic clove, crushed
- 2 tbs lemon juice
- 2 x 175g thick Atlantic salmon fillets (skin-on), pin-boned
- 2 small fennel bulbs, cut lengthways in 2cm-thick wedges, reserve fronds
- 1 lemon, quartered lengthways
- 1 large bunch thick-stemmed asparagus*, trimmed and base of stems peeled
- 1/3 cup Kalamata olives
- Aioli and lemon wedges, to serve
*You’ll need about 12 thick stems of asparagus.
Method :
- Preheat oven to 200°C/180°C fan-forced. Combine oil, garlic and lemon juice in a bowl. Season with sea salt and pepper. Brush salmon with half of the oil mixture.
- Place fennel, fennel fronds and lemon in a large baking pan lined with baking paper. Drizzle with remaining oil mixture. Toss to combine. Roast, turning once, for 20-25 minutes until almost tender.
- Remove from oven, add asparagus and salmon, flesh-side up to the pan. Roast for 12-15 minutes or until salmon is just cooked through. Serve with aioli and lemon wedges
Good for you … Fennel
A good source of dietary fibre, which helps the intestine function normally and also vitamin C, a vitamin that contributes to the function of the body’s normal immune system.
Has virtually no fat and few kilojoules so is a useful food for those trying to control weight.
A source of potassium.
Shop for your ingredients in-store or online.
