For more recipes and inspiration visit @sonasfoodjournal on Instagram
Call me lazy but I love this type of cooking because it’s quick way of creating something really special and nutritious without a crazy amount of washing up to do after!
2 (120g each) salmon fillets, pat dried
Drizzle of oil
Salt, to taste (pepper, optional)
Knob of butter
Few saffron strands
Per Portion: approx. 248 kcal, 24g protein, 17g fat, 0g carbohydrate
(Approximate values sourced from myfitnesspal.com)
1. Preheat the oven to 180C fan. Lay two sheets of tin foil, large enough to bag each fillet, on the surface.
2. Place each salmon fillet in the centre of the sheets, drizzle not more than a teaspoon of oil over each and season.
3. Bag each fillet ensuring there are no holes for air to escape. Place these bags on an oven proof dish/ tray and bake in the oven for about 15-20 mins until the fish is cooked through.
4. Meanwhile, place a small saucepan over a low-med heat and throw in a knob of butter and gently allow to melt. Once melted, add in the saffron strands and cook over a low heat for 2-3mins.
Pour the warm saffron infused butter sauce over the salmon just before serving and garnish with some micro herbs. I served this with a side of coconutty green beans - recipe can be found @sonasfoodjournal