Crispy skin salmon fillet with lemon, pine nut and caper salsa

Succulent salmon is topped with a homemade lemony, caper and pine nut dressing. Salmon contains omega-3 fats which helps with inflammation and pain management which is particularly helpful for managing symptoms of PMS and for people with endometriosis.

Recipe brought to you by Fresh Start by My Food Bag

Serves: 4

Ready in time: 40 minutes

Ingredients

Roasted Vegetables

• 1 cauliflower half, cut into small florets
• 1 broccoli, cut into small florets 
• 400g pumpkin, cut into wedges
• 2 tbsp water
• 100g baby spinach

Salsa

• 1 tbsp pine nuts
• 1 lemon, zested and juiced
• 2 tbsp capers

Salmon

• 600g salmon
• 2 tsp olive oil

Method

1. Preheat oven to 220°C (or 200°C fan bake).
2. Cut cauliflower and broccoli into small florets and pumpkin into wedges. Set broccoli aside separately. Toss cauliflower with pumpkin wedges, water measure and a pinch of salt on a lined oven tray. Bake in the oven for an initial 20 minutes.
3. Heat a dry frypan on medium-high heat. Toast pine nuts for 2-3 minutes, until golden. Remove from heat and add to a bowl. Add lemon zest and juice and capers to bowl with pine nuts. Toss, season to taste with pepper and set aside for serving. Reserve frypan.
4. Pat salmon dry and remove any pin bones. Season with a pinch of salt and pepper and set aside.
5. When vegetables have been cooking for 20 minutes, remove from oven, add broccoli to tray and return to oven to cook for a further 10 minutes, until vegetables are tender. Toss through baby spinach and season to taste with salt and pepper.
6. Heat reserved frypan on medium-high heat with oil. Cook salmon, skin side down, for about 3 minutes until skin is crispy. Use a fish slice to press on fleshy side of salmon to ensure all skin is touching the pan. Flip and cook for a further 2 minutes for medium, or until cooked to your liking.
7. Plate vegetables with salmon and drizzle over pine nut salsa.

Top tip

If fresh fish isn’t available to you and for a quicker version, use plain hot-smoked salmon.