I am so excited to bring you my new food series, Recipe of the Month – where (surprise, surprise), I´ll be sharing my favourite go-to recipe with you every month! From seasonal salads, go-to breakfast ideas, cakes, dinners, smoothie ideas, and more… All healthy, mainly vegetarian (some vegan too), gluten and dairy free options, accessible and as easy as possible, with hopefully lots of flavour! This new series has been a long time coming, following a lot of reader requests – so I hope you like it!
There´s no denying, I love to cook, experiment with food, and definitely love to eat! I´ve always been really health and body conscious from a young age, and have been through my fair share of various healthy fads and diets (some of which were not so healthy or good for my body). Now that I´m that bit older (and wiser), it´s all about wholesome and whole food – bursting with flavour, mainly plant based, with some additions of seafood. I could easily be a vegan if I wanted too as it really agrees with my body, but I love fish too much to give it up – not to mention it´s bursting with nutrients and healthy fats!
Healthy doesn’t have to be gluten-free, dairy-free, meat-free… We are all different, with individual body types, intolerances and food cravings. The important thing is to follow your body; how different foods make you feel and look (or see a specialist if you have any serious concerns). I´m personally quite sensitive to dairy (not intolerant) and prefer to limit gluten from my diet, as it makes me feel sluggish. I haven´t eaten red meat for 12 years and been a fully vegetarian for the last 8 years – but I choose to have fish in my diet. It´s a personal choice, and I´ve finally found a good balance that works for me.
Healthy also doesn’t have to be bland, low-fat and tasteless. Some of my favourite dishes are mouthwatering delicious, yet still so incredibly good for you! This meal is so light, full to the brim with so many delicious flavour combinations – with the sweet mango, toasted seeds, fresh greens, baked salmon and the mouth-watering vegan pesto, which really makes this dish. I love it as a summer course for both lunch or dinner, and it tastes just as good the day after, so why not make a bit extra, and you´ve got yourself a yummy lunch (saving both time and money). Really hope you love it as much as I do!
BAKED SALMON WITH GREENS & VEGAN PESTO
For the main:
2 pieces of salmon fillets (wild salmon if possible), 2 medium sized courgettes, 3 celery stalks, 1/2 fennel, 1/2 mango, 1 whole lemon, 2 tsp sesame seeds & 2 tbsp pumpkin seeds.
Season with lemon, extra virgin olive oil, a drizzle of toasted sesame oil (optional), salt and pepper.
For the vegan pesto:
1 bunch of basil, 1 bunch of kale (washed and chopped), 1 garlic clove, 1 lemon, 2 tbsp of olive oil & 1 cup of soaked cashew nuts (drained) & himalayan salt to taste.
1. Put the oven on 180 degrees for the salmon.
2. Start making the vegan pesto, by throwing all the ingredients into a blender or use a hand held blender (I like this one) and mix until nearly smooth, still leaving it slightly crunchy. Set aside.
3. Prepare the salad by shaving the courgette (I use this one). Chop the fennel, celery and mango, and place everything into the salad bowl.
4. Place both salmon fillets in some foil and distribute the vegan pesto evenly on both fillets. Drizzle some lemon over, close the foil and pop them in the hot oven for 15-20 min (all depending on how you like it).
5. Toast the sesame and pumkin seeds in a very hot and dry frying pan. Drizzle the seeds over the salad, along with some extra virgin oil, lemon and toasted sesame oil. Mix it together.
6. Once the salmon is done, dish it all out, and enjoy!
Please feel free to drop me an e-mail or leave a comment below, if there is something in particularly food wise you would like to see!