Romanesco is such a beautiful vegetable! When you find some, try it!
Ingredients
- 1 Head fresh romanesco
- 2 tbs. Olive oil
- Zest from 1/2 lemon
- Salt & pepper
- 1 Carrot cut into ribbons
- Salmon fillets
- 2 tbs. melted grass fed butter
- Splash of White wine or chicken broth
- Juice from half lemon
- Pinch of salt, pepper, tarragon & paprika
- 2 tbs. pumpkin seeds per fish fillet you wish to crust
Preheat oven to 425
Line a baking sheet with parchment.
Remove the core and leaves from the romanesco and separate into florets in the baking sheet. Drizzle with olive oil, salt & pepper. Toss to coat then sprinkle the lemon zest over the top.
Place the romanesco in the oven for 10 minutes.
Meanwhile, pat the salmon fillets dry. Mix together the melted butter, wine or broth, lemon juice, tarragon and paprika. Brush the fillets on both sides with the mixture.
Press the fillets into the chopped pumpkin seeds on the top only. (Not the skin side)
Remove the pan from the oven after 15 minutes of baking and place the fillets skin side down and return the pan to the oven for 10 minutes.
(Please note that you may need to adjust your cooking time up or down depending on the thickness of the salmon.)
Garnish with fresh herbs and lemon.
