Salmon fillet with sautéed vegetables

Salmon fillet with sautéed vegetables

Ingredients

frozen salmon fillet Pingo Doce

300 g

salt

2 tsp

pepper

to taste

zucchini

300 g

mix of mini peppers

1 pack (200 g)

pumpkin

200 g

onion

100 g

wild rice

200 g

water

400 ml

extra virgin olive oil Pingo Doce

2 tbsp

fresh coriander

1 tbsp

fresh mint

1 tbsp

lemon (juice)

½ unit

Preparation

Step 1

Cut the salmon fillets in half after defrosting. Season with half a teaspoon of salt and pepper to taste.

Step 2

Wash the zucchini and peppers. Cut the courgette into thick sticks about 5 cm long and the peppers into quarters, removing the seeds.

Step 3

Peel the pumpkin and onion. Cut the onion into thin half-moons and the pumpkin into thick sticks.

Step 4

Cook the rice in boiling water seasoned with a teaspoon of salt for about 15 minutes.

Step 5

At the same time, heat half of the olive oil in a large non-stick frying pan, add the prepared vegetables, season with the remaining salt and pepper to taste and sauté over a medium/high heat for about 10 minutes or until cooked al dente.

Step 6

Heat a grill pan well and grill the salmon fillets for about 2 minutes on each side.

Step 7

Mix the chopped coriander and mint with the remaining olive oil and lemon juice and pour over the salmon fillets. Serve with vegetables and rice.

Tip

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