Ingredients

The following ingredients have 4 Servings
  • Fresh Parsley (chopped / Dried Parsley, crushed – 01 tbsp.)
  • Fresh Rosemary (minced / Dried Rosemary, crushed- 01 tbsp.)
  • Desiccated coconut- 30 gm.
  • Garlic (minced- 01 tbsp.)
  • Nutiva Organic Coconut oil- 01 ½ tbsp.
  • Lemon zest (grated- ½ tsp)
  • Lemon Juice- 01 tsp.
  • Salt
  • Freshly ground pepper- ½ tsp
  • Salmon fillet- 04 nos. each weighing 150 gm. each
  • For Presentation:
  • Blanched and seasoned Asparagus-16 nos.
  • Carrots (cut into shapes desired, blanched and seasoned- 100 gm.)

Instruction

  • Combine all ingredients except salmon in a small bowl; set aside. Arrange salmon with the skin side down on a parchment paper-lined baking sheet; spread herb mixture over the salmon fillets.
  • Bake, uncovered, at 400 Ëšdegrees for 12 minutes, or until salmon flakes easily with a fork.
  • For Blanching Asparagus: Bring a water to a boil in a deep pot. Add salt and return water to a boil. Prepare an ice-water bath. Peel lower two thirds of each asparagus stalk with a vegetable peeler.
  • Place asparagus in boiling water and cook until tender, about 2-3 minutes. Drain and immediately transfer asparagus to ice-water bath to refresh until cool to retain its green colour; drain.
  • For Blanching Carrots: Peel and cut carrots in desired shape, bring a water to a boil in a deep pot. Add salt and return water to a boil.
  • Prepare an ice-water bath. Place the carrots in boiling water and cook until tender, about 5-6 minutes. Drain and immediately transfer carrots to ice-water bath to refresh until cool to retain its colour; drain.
  • Serve Roasted Citrus and Herb Salmon hot, with blanched and seasoned Asparagus and Carrots.