I often cook salmon – it has numerous health benefits – the Omega 3 fatty acids are good for the heart, the joints and the brain, to name but a few.
If I can’t buy fresh, I always have some frozen from LIDL in the freezer and dinner can be ready in less than half an hour!
Salmon in foil
Put salmon on a piece of foil, grate some zest of lime and squeeze 2 tablespoons of lime juice and sprinkle a few chilli flakes (if you like a bit of heat) on top.
Make a parcel with the foil – don’t need a photo of that, I imagine!
Take four large mushrooms, an onion (white or red or a bit of both) and clove of garlic.
Clean mushrooms with kitchen towel and remove the stalks. Gently sauté the onion and garlic in oil or butter until they soften and become translucent.
Chop up the mushroom stalks and mix with some herbs (basil and thyme) and a little lemon juice to taste, then put the mixture into the mushroom cups and top with feta cheese.
Scrub well (I like to eat the skin too!), cut into wedges, halve and halve again – rub with olive oil, season lightly and sprinkle some more chilli flakes, if you like extra heat.
Cut in half by slicing down the middle. Brush lightly with olive oil (not too much or it will make it soggy). Cook for 10 minutes and add grated parmesan cheese on top for another 10 minutes.
I threw all this into the oven at 180 degrees for approximately 25 minutes for a simple, delicious and healthy meal. GG insisted we had a glass of wine each with dinner – he hates being too healthy!