10 minute dinner: oven salmon with beets, citrus and lawyer
It's time for dinner, and you are tired. The boss is on a crawling, the children ...
It's time for dinner, and you are tired. The boss has been on a crawling, the kids are on a permanent sugar height and the house trip has made the Odyssey resembling a bike ride in the park. The cooking dinner for yourself feels like a level of Everest level; HECK, Nights, you just want someone to come and come the food directly into the mouth. That's why these recipes will save your life.
Although it may seem easier to throw everyone in the car and directing to Chile, it is not a healthy long-term solution: a recent study of Spanish researchers has determined that your risk of overweight increases 33% to eat only two meals a week at a restaurant. And the dinners are by far the heaviest of all the meals of the restaurant. In the newZero cooking bellywe have created a combination of meals that can be cooked mainly in advance; others that you can get up in no time after a long day of work; And still others who will enjoy a long and luxurious day of indulgence of Foodie. This hearty meal will look forward to dining all day.
Baked salmon with beets, citrus, lawyer and cephaid seeds
Serves: 4
Cooking time: 10 minutes
Ingredients
4 portions of 5 oz of wild wild salmon
4 large pre-roasted beets purchased in store (not canned), cut into size pieces
3 big oranges, segmented
1 Ruby red grapefruit, segmented
1 cup of chopped parsley
1 tablespoon of ceremony seeds, grilled in a dry pan on average heat upgraduated (about 2 minutes)
½ lawyer, diced
2 tablespoons of vinaigrette
Salt and pepper
2 c. Raw nuts, grilled in a dry saucepan over medium heat until perfumes (about 2 minutes) and reach roughly
instructions
• Preheat the oven to 350 ° F.
• Season fish with a pinch of black salt and pepper. Place a nonstick saucepan, the skin of the skin and place it in the oven. Cook for 6 to 8 minutes.
• While cooked salmon, place beets, orange and grapefruit segments, grilled carway seeds, lawyer and zero belly vinaigrette in a medium and seasonal bowl with a pinch of salt and pepper. Mix well.
• Divide the salad among four plates and garnish the cooked salmon. Garnish with grilled nuts.
