Salmon has a delicate fish that requires careful pairing. The combination of parsley and lemon offers a flavour that's both earthy and bright but won't overpower the dish.
½ piece
Onion
½ piece
Lemon
1 piece
Courgette
125 g
Cherry Tomatoes
5 g
Parsley
1 sachet
Vegetable Stock
(ContainsCelery)120 g
Bulgur Wheat
(ContainsWheatMay be presentSoya, Peanut, Nuts, Sesame)200 g
Salmon
(ContainsFish)to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
TIP: To get crispy skin on the fish don't move it around when it's cooking skin-side down.