2 tablespoons olive oil, plus more for greasing foil
2 cloves garlic, crushed
100 grams (4 ounces) mushrooms, sliced
1/2 red bell pepper, sliced
100 grams (4 ounces) Swiss chard, torn into pieces
1 tablespoon chopped fresh thyme
Zest and juice of 1/2 lemon
Salt and freshly ground black pepper
Two 250-gram (9-ounce) fresh salmon fillets, skin off
140 grams (5 ounces) sugar snaps
Ryan V.
The filling doesn't weigh the dish down. The bitterness of the greens, the fattiness of the fish, the earthiness of the mushrooms, the sweetness from the peas, the acidity from the lemon, all just make a stellar dish. Personally, I wasn't a fan of the bell pepper. I felt the sweetness competed a bit too much with the peas. When I make the dish now, I leave it out. Though I definitely recommend including it when making this dish for the first time! You may have a different experience. All in all, an excellent recipe.
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