Salmon is one of the so-called oily or fatty fish, rich in omega-3. It is a type of fish recommended for regular consumption, as it is also an excellent source of protein, magnesium, and iodine. For all these reasons, and because it is an ideal fish for preparing numerous recipes, today we propose making a flavorful salt-crusted salmon with roasted vegetables. This dish is perfect for summer days as it is both delicious and healthy....
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In a bowl, mix the coarse salt with the rosemary and the egg.
In a baking dish, spread a layer of the salt mixture. Place the salmon on top and cover it completely with the remaining salt mixture.
Preheat the oven to 200°C (390°F). Bake the salmon for about 40 minutes.
Wash the eggplant and red bell peppers, and cut them into large pieces. Clean and wash the asparagus as well.
Drizzle the vegetables with a little oil and cook them on a grill or in a skillet until they are tender and golden.
Simply mix the mayonnaise with the finely minced garlic.
Remove the salmon from the oven and break the salt crust covering it.
Ensure the salt crust completely covers the salmon to lock in moisture and flavor.
Use fresh rosemary for a more aromatic flavor.
Grill the vegetables just before serving to keep them warm and fresh.
Can I use a different type of fish for this recipe?
Yes, you can use other types of fatty fish like trout or sea bass, but the cooking time may vary.
How do I know when the salmon is cooked?
The salmon is done when the flesh is opaque and flakes easily with a fork.
Can I make the garlic sauce ahead of time?
Yes, you can prepare the garlic sauce a few hours ahead and store it in the refrigerator.
What can I use instead of mayonnaise for the sauce?
You can substitute mayonnaise with Greek yogurt or sour cream for a lighter option.
Can I roast the vegetables instead of grilling them?
Yes, you can roast the vegetables in the oven at 200°C (390°F) until tender and golden.
