Mid-week meals don't get better than this. It's my go-to when I don't have time to think about what to cook. It's basically putting delicious ingredients together with minimal cooking. But it's such a hit with the family.
The hardest part is turning on the stove. Actually it's not overcooking the salmon. 4 fillets would weigh roughly 500g and shouldn't take more than 10-12 minutes to cook. Golden on the outside and pink in the centre.
The marinade is simple and fresh. No fussing about, just sweet honey, zesty lemon and umami from the spring onions. The baby spinach makes me feel good that the kids are eating greens and it looks great on the plate too. My kids love salmon with yogurt. I jazz it up with some herbs and olive oil, but I think they'd be happy even if it was straight out of the tub too.
Give it a go and thank me later.
4 salmon fillets skin on
1 lemon (juice and rind)
2 tbsp honey
1 tbsp paprika
60g baby spinach leaves
4 spring onions sliced
150 ml warm water
1 tbsp vegetable oil
Salt & pepper to taste
Yogurt sauce on the side.
1 cup Greek yogurt
1 tsp dried mint
1 tsp sweet paprika
1/2 tsp salt
1/4 tsp pepper
Extra Virgin Olive Oil
Heat vegetable oil in a pan and place the salmon skin side down. After about 3.5 or 4 minutes the skin should be nice and crispy. Turn the salmon to cook on all sides. About 2 minutes on each side. Season with salt and pepper.
While the salmon is cooking, combine the lemon juice, zest, honey, paprika, half the spring onions and water in a small bowl. Whisk until combined and season with a little salt and pepper. When the salmon is nice and golden on all sides, pour the lemon honey marinade all over. Give the pan a shake and turn off the heat and let it rest.
Transfer to a platter and garnish with the rest of the spring onions, baby spinach and lemon slices. Serve with rice and a yogurt sauce.
To prepare the yogurt sauce simply combine all the ingredients in a small bowl and stir well. You can thin the yogurt with a little water if you don't prefer the sauce thick. Sprinkle a little extra paprika on top and an extra drizzle of olive oil before serving.