Baked Salmon with Dill Yogurt, Roasted Veggies and Buckwheat
Wild caught salmon is an excellent source of high-quality protein, vitamins, and minerals - including potassium, selenium and vitamin B12 - but it is its high omega-3 fatty acid content that receives the most attention these days. Omega-3 has been shown to play a crucial role in many areas of our health. It can keep osteoporosis at bay, increase the efficiency of various brain functions, reduces chronic inflammation, boost heart health, and so much more.
Servings: 2
Calories: 458kcal
Ingredients
Ingredients
- 1/2 cup uncooked hulled buckwheat
- 10 ounce salmon fillet skin
- 3/4 cup carrot finely chopped
- 1/2 cup onion finely chopped
- 3/4 cup zucchini finely chopped
- 3/4 cup bell pepper (capsicum, any color) finely chopped
- 3 cloves garlic skin on and lightly crushed
- 1/2 teaspoon dried thyme
- black pepper to taste
- sea salt to taste
For the dill sauce
- 1/2 cup plain unsweetened yogurt
- 1/4 teaspoon lemon or lime zest
- 1/4 lime/lemon juice only (use less if using lemon)
- 1/4 cup fresh dill chopped (not a huge fan of dill, use parsley instead)
- sea salt to taste
- black pepper to taste
Instructions
For the oven roasted veggies and buckwheat
- Preheat oven to 200ºC or 400ºF.
- Cut all veggies and combine with thyme, salt and pepper in a roasting tray. Drizzle with olive oil or melted coconut oil.
- Spread the vegetables out in one layer, they’ll roast better this way. Roast for about 20-30 minutes, removing the tray from the oven and carefully shaking it every now and then, until the vegetables are cooked through and crisp around the edges.
- While the veggie are roasting, cook buckwheat according to the package in lightly salted water.
For the dill sauce
- Combine all ingredients in a small bowl and mix until well combined. Set aside.
For the salmon
- Heat coconut or olive oil over medium-high heat and cook salmon skin down for 5 min or until skin is crisp. Season with salt and black pepper. Turn heat to medium and cook other side for 3 minutes. Or until cooked through.
- Combine veggies and buckwheat. Serve with salmon and dill sauce on top.