Presenting the "My Best Healthy Recipe" (MHBR) series - healthy and easy-to-prepare home cooked recipes, shared by you, our readers!
HealthXchange "My Best Healthy Recipe" (MBHR) series
Cook at home during this COVID-19 "circuit breaker" period - and beyond! It's a great time to start a new, healthy habit. If you're looking for a variety of healthy, easy-to-prepare recipes, look no further than our very own "My Best Healthy Recipe" (MBHR) series! Featuring recipes from our very own readers, the range of dishes from appetisers, mains and desserts will spoil you for choice.
Be sure to visit HealthXchange each week as new recipes are added weekly! Because #healthiswealth #healthforgood #goodforhealth
Pan Seared Salmon Fillet with Nuts, Spices, Herbs and Veggies - Shared by Luke Elijah Lim
- 200g Fresh salmon fillet
- 50g of Asparagus
- 25g of baby white carrots
- 15g of fresh lemon juice
- 15g of grated pistachio, almonds and/or peanuts
- 10g of chopped dill, rosemary and parsley
- 1/2 garlic, chopped
- 1/2 white onion, sliced
- 3 table spoons of olive oil
- Sprinkling of ground black pepper and pink Himalayan salt
Steps (Serves 1)
Chop up the herbs and nuts and combine them all up in a small bowl. Season the herb and nuts mixture with a little salt and pepper.
Chop up the garlic finely. Slice up the onions, carrots and asparagus.
Slice the salmon thinly and leave the skin intact. Pat dry and then marinate the salmon with some olive oil and seasonings.
Add the oil onto a medium sized frying pan on low to medium low heat. Add in the garlic and onions, followed by the salmon fillet and cook on both sides, until the skin is light brown and crisp.
Lightly sauté the baby white carrots and asparagus. Remove the salmon and veggies with tongs and display neatly on the plate. Add the chopped nut and herb mixture on top of the salmon fillet.
Sprinkle a dash of ground black pepper and salt all over. Squeeze the lemon juice on top of the dish and serve while still warm. Enjoy!
About the participant
Luke Elijah Lim a holistic health and wellness coach, as well as a certified culinary chef. He studied the culinary arts and pastry baking at several culinary institutes both in Singapore and overseas. Luke bonds together with his mother over their passion and love for organic and healthy whole foods. They frequently showcase their culinary skills and teach classes at various local and international festival events.
Recipe has been edited for clarity by the HealthXchange team.