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Grilled Salmon with Lemon & Thyme and Mixed Vegetables

Here is a simple and heart-healthy recipe that is perfect for date night at home or for when friends are coming over.

  • 130g Salmon
  • 1/2pc. Lemon
  • Thyme
  • Rock Salt
  • Pepper 
  • 100g 1pc. Carrot – cut into sticks
  • 30g 1pc. Red Bell Pepper – julienne
  • 50g 1pc. White Onion – sliced
  • 50g 10pcs. Baguio Beans – cut in 3inch long
  • 1tbsp. butter
  • Olive oil
  1. Make sure the salmon is fresh and is in room temperature. Wash the salmon and pat dry with clean paper towel.
  2. Slice the lemon thinly.
  3. Grind the pepper using mortar and pestle.
  4. Cut the carrot into half crosswise and then cut into sticks, around 2 1/2 inches long.
  5. Remove the top and bottom tip of the bell pepper and cut into long thin strips (julienne).
  6. Remove the tips of the beans and cut in half crosswise, around 2 1/2 inches long.
  7. Cut the onion in half, cut off the ends, peel and then slice into strips.
Cooking Instructions:

  1. In medium heat, melt the butter in the pan. 
  2. Add a little olive oil to prevent the butter from burning.
  3. Stir fry the onions.
  4. Add in the carrots and beans and cook for 3 minutes.
  5. Add in the bell pepper and cook for 1 minute.
  6. Season with salt and pepper, stir, and cook for 1 more minute and set aside.
  7. Season the salmon with salt, pepper and thyme. Squeeze some lemon on it. 
  8. Grease the grill with olive oil and pre-heat to medium-high heat.
  9. Place the salmon on the grill skin side down. Grill until crispy and grill marks are visible.
  10. Grill over medium-high heat 3-4 minutes on each side or until desired degree of doneness. On the final minute, brush with olive oil and add on top the lemon slices.
Serves 1-2

I cooked the vegetables first because it is best to serve the salmon immediately after grilling. Enjoy!

Watch the video here:

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