It is widely known that salmon is rich in Omega-3, but there are other unique health benefits of salmon that people don’t know about. Salmon contains protein molecules (called bioactive peptides) that provide support to joint cartilage. These peptides may also help in controlling the inflammation in the digestive system (which is a common symptom of Celiac patients). Relatively, salmon is also low in mercury compared to other fish like tuna and swordfish. Salmon is very rich in vitamin B12 and vitamin D. It is also rich in phosphorus, biotin, and potassium. Enjoy this very healthy recipe of roasted salmon and serve it to your beloved ones for lunch or dinner. Serve it with roasted fennel, which is a staple root vegetable in Mediterranean cooking. Fennel is also very rich in vitamin C.

Ingredients (Salmon)

- 1 kg fresh salmon fillets (around 5 cuts)
- 1 big bulb fennel
- 3 tbsp. olive oil
- 1 tbsp. chopped fresh dill
- ½ tsp salt
- Freshly ground black pepper

Method (Salmon)

  1. Wash the fennel bulb well and cut it into slices.
  2. Spread the fennel slices in a baking tray.
  3. Drizzle 1 tbsp. of olive oil over the fennel.
  4. Sprinkle some salt, pepper, and dill over the fennel.
  5. Assemble the salmon fillets over the fennel slices.
  6. Drizzle the remaining oil over the salmon and sprinkle more salt, black pepper, and dill on the salmon.
  7. Put the salmon in a pre-heated oven (200°C) for 25 minutes.
  8. Serve with baby potatoes, fresh asparagus, and mustard cream sauce.
  9. You can also serve with fresh lemon slices.

Ingredients (Mustard Cream Sauce)

- 250 ml soy cream (like Alpro) or dairy cream if you can eat dairy products.
- 1 tsp strong mustard (like Dijon)
- 1 tbsp. chopped dill
- ¼ tsp salt
- Freshly ground black pepper

Method (Mustard Cream Sauce)

  1. Put the cream in a saucepan and heat very gently.
  2. Once warm, add the mustard, dill, salt, and pepper to the cream.
  3. Heat well but do not boil.
  4. Serve with the salmon fillets.

Ingredients (Baby Potatoes)

- 1 kg baby potatoes
- 2-3 tbsp. olive oil
- ½ tsp salt
- Freshly ground black pepper
- Juice of 1 lemon
- 2 tbsp. chopped dill

Method (Baby Potatoes)

  1. Wash the potatoes very well.
  2. Put in a pot and cover with water. Put on the heat.
  3. Let the potatoes boil for 10 minutes.
  4. Drain the water and let the potatoes dry for few minutes.
  5. Heat the oven on 200°C.
  6. Put the potatoes in an oven tray.
  7. Drizzle the olive oil on them and bake in the hot oven for 10-15 minutes.
  8. Take the potatoes out, and let cool for few minutes.
  9. Put the potatoes in a bowl and add the salt, pepper, chopped dill, and lemon juice.
  10. Mix well and serve warm with the salmon fillets.

Ingredients (Fresh Asparagus)

- 1 bunch of fresh green or white asparagus (I used white)
- 2 tbsp. olive oil
- Dash of salt

Method (Fresh Asparagus)

  1. Trim the asparagus (cut around 2 cm from the stem).
  2. Wash them well and put them in a pot with water.
  3. Bring them to a boil for 3 minutes.
  4. Drain the water.
  5. Heat the olive oil in a frying pan or a griddle, add the asparagus, and roast for few minutes.
  6. Sprinkle some salt just before serving.