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Fyshwick Fresh Food Markets recipe: Baked Salmon with Almond Brussels Sprouts

Kate Freeman

There are some weekly rituals I really don’t like missing. One of them is heading to the Fyshwick Fresh Food Markets and stocking up on beautiful, fresh, good quality produce.

I often head there around lunch time on a Sunday, and the family are kept happy with baked goods from the bakery. While they’re munching away, I head over to the number of many food and produce traders for my weekly fruit, vegetables, dairy, meat and seafood.

I love the atmosphere and experience —it’s vibrant, bustling and such a treat for the senses. Think coffee, sizzling kransky, baking bread… Mmm…

kate-salmon

Ticking one off the bucket list: kiss a fish (I took this one home!)

What you’ll find at the Fyshwick Fresh Food Markets

The quality is always top notch. Fruit and vegetables are fresh and delicious and the other products don’t disappoint either; think perfectly ripened, flavourful cheeses cut from the wheel, preservative-free bread baked from unbleached flours, hormone-free meat, free-range eggs and sustainably-fished seafood.

kate-seafood

 

I also like that when I purchase many of the products from Fyshwick Fresh Food Markets I’m supporting local businesses, farmers and suppliers. This means value for me and also a future for our local food industry.

This is the second in a series of delicious, winter-seasonal recipes designed to showcase some of the fantastic produce available at the markets. I hope you enjoy it!

Baked Salmon with Almond Brussels Sprouts

 

Cooked on steam salmon steak with vegetables.

Healthy eating is all about choosing whole, fresh, minimally processed foods and then adding flavour and interest so you get maximum nutrition and maximum enjoyment. Today’s recipe is a simple, easy way to cook salmon, combined with a vegetable dish that will make any Brussels sprouts hater reconsider. It’s a big call, I know, but I’m willing to stand by it!

Brussels sprouts are rich in vitamin C and folate. Like all green leafy vegetables, they’re super nutritious! Carrots are sweet and rich in beta-carotene, their flavour balancing out the greens and also making the meal look colourful on your plate. Combined with the healthy fats and protein from salmon and the fibre and nutrients from cannellini beans, this meal takes less than 25 minutes to cook and will keep the whole family happy and satisfied.

What you need

Serves 4

ingredients

 

4x 120g salmon fillets, skinless
Juice and zest from 1 lemon + lemon wedges to serve
1 tbsp. extra-virgin olive oil
2 garlic cloves, crushed
200g Brussels sprouts, ends removed and halved
1 large carrot, cut into sticks
1 tin cannellini beans, drained and rinced
2 tbsp. flaked almonds
salt & pepper

What to do

Pre-heat oven to 180 degrees celsius. Place four sections of baking paper on top of four sections of foil.

Place each salmon fillet on each of the sections of baking paper and drizzle with lemon juice, ½ tsp lemon zest and season with salt and pepper.

foil-wrap

Enclose each salmon in the parcel by folding the foil around it. Place parcels in the oven for 25 minutes.

Meanwhile, heat the oil in a frying pan. Add the Brussels sprouts, carrots and garlic and sauté for 2-3 minutes. Add the almonds and cannellini beans and season with salt and pepper. Sauté, tossing regularly for a further 2-3 minutes.

vegetables-saute

Place the salmon fillets on a plate along with a portion of vegetables and beans. Add a wedge of lemon and serve. Enjoy!

the essentials

What: Fyshwick Fresh Food Markets
Where: 12 Dalby Street, Fyshwick
When: 8am to 5:30pm, Thursday to Sunday
Web: www.fyshwickfreshfoodmarkets.com.au

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Kate Freeman

Kate Freeman is a Registered Nutritionist and the founder and managing director of The Healthy Eating Hub. Kate’s healthy eating philosophy is all about whole, fresh foods, being realistic about life and creating long term healthy eating habits. She doesn’t believe in detoxes, fad diets or quick fixes. Once you’ve finished working with Kate, you’ll be empowered to feed yourself well for the rest of you life! More about the Author