Baked Salmon with Rhubarb

Recipe by Sylvia Fountaine

Looking to give that rhubarb a delicious new twist? This recipe is your go-to! Bursting with flavour, it’s a simple two-pan wonder that packs the power of three - rich in omega-3s, fibre and greens.

Serves 2-3

Ingredients

Pan one
2 shallots
3 stalks of rhubarb
2 tbsp olive oil
2 skinless salmon fillets
2 tbsp maple syrup
1 tbsp balsamic vinegar
salt and pepper to taste
8 sprigs thyme

Pan two
Wilted Silverbeet

1 bunch silverbeet leaves chopped
1 tbsp olive oil
4 chopped garlic cloves
salt and pepper to taste
1 tsp lemon zest squeeze lemon

Directions

Preheat the oven to 165°C. Slice shallots into thin wedges and strip the outside stringy layer off the rhubarb and cut lengthwise, then into quarters. In a large ovenproof pan, heat oil over medium heat. Sauté shallots until just tender. Add rhubarb, sautéing for one minute. Push shallots and rhubarb to the outer edges, placing salmon in the center.

Season salmon and rhubarb with a little salt and pepper. Drizzle maple syrup and balsamic over rhubarb. Sprinkle half of the thyme leaves. Roast in the oven for 15 minutes or until the salmon is perfectly cooked, and rhubarb is tender.

In another skillet, heat oil and sauté garlic until golden. Add silverbeet, sauté for 1 - 2 minutes. Season with salt, pepper, lemon zest and a squeeze of lemon.

Serve and enjoy!