Salmon marinated in dill, lemon and garlic with baby carrots and sugar snap peas

Some of you may have guessed by now, but I love salmon. It’s amazing. What I love best is fresh atlantic salmon cooked with whatever fresh herbs I find at the market. Today I found some beautiful dill and some super cute baby carrots and this dish was born!

Atlantic salmon marinated in dill, lemon and garlic with baby carrots and sugar snap peas

Ingredients:

  • One fillet salmon
  • Handful of dill, chopped
  • One lemon
  • Two cloves of garlic
  • Olive oil
  • 4 baby carrots
  • 5 sugarsnap peas
  • Salt and pepper

Method:

  1. In advance: In a snap-lock bag combine salmon, juice of half the lemon, half the dill, a crushed clove of garlic and a drizzle of olive oil. Refrigerate for aprox 2 hours.
  2. Cut the tops off the carrots and boil until tender. Add the sugar snap peas 1 minute before serving.
  3. Pan fry the salmon with half the marinade. When flipped, press the rest into the cooked side.
  4. Zest half the lemon and combine with remaining dill and finely chopped clove of garlic.
  5. Arrange the carrots and sugar snap peas and sprinkle zest mixture on top.
  6. Serve with a drizzle of olive oil, salt, pepper and a lemon wedge.

Delicious. I may have licked the plate- one of the pros of cooking for one đŸ˜›

 

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