This is my first pescatarian recipe on here. I don't generally eat or cook fish myself but I will have it when I'm really craving it. I will have the occasional fish and chips and I most definitely will enjoy all the fresh fish whenever I go back home to Greece (which is not very often). First time I'm trying these combinations out and I really enjoyed it.
Ingredients:
-salmon fillet
-asparagus
-lemon
-olive oil
-salt/pepper
-rosemary
-avocado
-chilli flakes
Cover a baking dish with some foil and in there place your salmon fillets and washed asparagus. Drizzle some olive oil all over, squeeze a cup of lemon juice, sprinkle some salt and pepper, add a few slices of lemons and some fresh rosemary on top and cover it with the foil.
Depending on how well cooked you want your fish to be, pop it in the oven at 180° for about 20-25mins (the least) so that both the salmon and the asparagus cook together at the same time. You can always leave it a bit longer if you prefer the asparagus less crunchy.
Whilst that's cooking you can start making the creamy avocado paste to compliment your dish. I always felt that the more simple something is the better, so all you've got to do is place your avocado in a blender with some olive oil, chilli flakes, salt/pepper and a splash of lemon juice and mix it all together.
All you've got to do now is assemble your dish and enjoy!
