Salmon with pea sprouts

Chef John suggests a delicious combination of salmon with pea sprouts. 

The microplants in the recipe were grown in the Babylon Garden System from certified organic seeds.

Ingredients for 2 people:

• 150-200g wild rice

• 2 red beetroot 250g each, cleaned and cut into cubes of about 1.5cm.

• 1 Ishtar tray pea sprouts

• 3 tbsp olive oil

• salt, ground pepper

• 1 lemon

• 2 pcs salmon fillets

• 2 sprigs rosemary

• ground thyme

• 2 cloves garlic

• 1 tbsp pistachio crumbs, chopped

Preparation:

Preheat oven to 220 degrees Celsius. Cook the rice according to the package instructions.

Peel the beetroot and cut into cubes. Mix it with the pea sprouts, 1 tbsp oil, salt, pepper to taste. Place in a baking tray lined with baking paper, bake in the oven for about 15 minutes, then push the mixture onto one half of the tray and place the salmon on the other.

Cut the lemon into 4 equal pieces. Season the salmon with salt and pepper, then add a sprig of rosemary and a quarter of a lemon to each piece.

Put the pan back in the oven for 10-15 min, depending on taste.

Meanwhile, squeeze the juice from the remaining lemon half into a small bowl. Mix with 2 tablespoons oil, thyme, garlic, salt, pepper.

Divide the rice between 2 bowls. Remove lemon slices and rosemary sprig. Arrange salmon, vegetables and rice on plate.

Sprinkle each portion with about 1 tablespoon lemon juice mixture and finally add the pistachios over the salmon.

ENJOY YOUR MEAL !