Lunch meals are often a challenge for me and most days I prefer a light lunch with protein and a salad, depending on whether it’s salad weather lol.
Today, working from home, I checked what was available and put together a scrumptious lunch meal that took 20 minutes from preparation to the table. I use Salmon very often in my meals and I generally buy a whole wild caught salmon from the fishery, which they fillet and cut into serving sizes for me, making it easier for me to spice and freeze for oven roasting.
1 serving wild caught Salmon spiced with fresh lemon juice, chilli flakes and dill
1/2 red onion
2 green chillies
1 tablespoon coconut oil
Salt and freshly milled black / lemon pepper to taste
Bake salmon, from frozen in a heated oven for about 10-15 minutes on 180-200 degrees celcius. You may want to add some coconut oil or olive oil to the base of your roasting dish so that the Salmon does not stick.
While Salmon is baking, steam broccoli in a steamer for 7 minutes, drizzle with freshly squeezed lemon juice when done.
Add coconut oil to a frying pan, slice the red onion thinly in rounds, add chopped green chilli and cook on heat 5 until onions begin to caramalize.
Plate the broccoli, top with onion, and add the baked fish to complete your plate. Season with salt and pepper or lemon pepper and enjoy!