Salmon with microgreens
2 servings
25 minutes
Salmon with microgreens is a refined dish that combines the rich flavor of red fish and fresh greens. Baked salmon with mushrooms acquires a tender texture, while vegetables enhanced with microgreens add freshness and lightness. This dish has roots in modern Russian cuisine, where simplicity of preparation and natural ingredients are valued. It is perfect for both a light dinner and a festive table. The bright hues of zucchini, tomatoes, and peppers create visual appeal, while the 'Pea' microgreen adds a slight sweetness. This combination of ingredients makes the dish not only tasty but also healthy—rich in omega-3 fatty acids, vitamins, and antioxidants.
1
Place the salmon fillet on foil, salt and pepper to taste.
- Salmon fillet: 1 piece
- Button mushrooms: 5 piece
2
Add coarsely chopped champignons to the salmon.
- Button mushrooms: 5 piece
3
Send to a preheated oven at 200 degrees for 20 minutes.
4
While the salmon and mushrooms are baking, we wash the vegetables and slice them into rounds. We leave the tomatoes and peppers fresh for garnishing the dish. We sauté the zucchini in olive oil.
- Zucchini: 21 pieces
- Tomatoes: 2 pieces
- Bell pepper: 2 pieces
5
On the plate, we make a 'pillow' of microgreens. We place salmon and mushrooms on the 'pillow'.
- Pea microgreens: 15 g
6
We decorate with vegetables.
