Baked Salmon With Portobello Medley Recipe

About this recipe

A hearty pescatarian dinner featuring tender baked salmon, layered with roasted vegetables and earthy portobello mushrooms, all infused with a hint of lemon and sesame.

Ingredients

• 500 g X 2 Organically Grown Potato Combo
• 125 g Red Bell Pepper (Lal Shimla Mirchi)
• 200 g Portobello Mushroom (Punnet)
• 1 ltr Bertolli Extra Virgin Olive Oil
• 120 g Golden Prize Pink Salmon Fillet In Oil
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 175 Ltr Lee Kum Kee Blended Sesaame Oil Pet
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle

Instructions

1. 1. Lightly coat the bottom of a 9x13 inch dish with 2 tablespoons of olive oil.
2. 2. Slice 4 potatoes into thin rounds and arrange them in a single layer on the bottom of the dish. Sprinkle with a pinch of salt and pepper.
3. 3. Thinly slice 2 red onions and layer them over the potatoes. Follow with 1 sliced red pepper, seasoning each layer with a little salt and pepper.
4. 4. Place 4 salmon fillets on top of the vegetable layers. Drizzle 1 tablespoon of lemon juice over the salmon and season with salt and pepper to taste.
5. 5. Arrange 8 whole portobello mushrooms on top of the salmon fillets. Drizzle 1 teaspoon of sesame oil over the mushrooms for added flavor.
6. 6. Cover the dish and cook on medium heat in a stovetop pan for 45 minutes, or until the salmon flakes easily with a fork and the potatoes are tender.
7. 7. Remove from heat and let rest for a few minutes before serving. Serve warm and enjoy your flavorful salmon with portobello medley.