**Recommended Recipe** ⠀⠀⠀ ⠀
Firstly, I hate fish! I have done most of my life. BUT, with having #Coeliac now, I thought I should probably start introducing the stuff into my diet. I've cooked this a few times and as much as I don't want to admit it, it's actually quite enjoyable! *Who said that?!*👀🐟 Ah well, Dan loves fish so it works for him! ⠀ ⠀
Also, @coeliacuk and other sources have shown that just because it's #glutenfree doesn't mean it's good for us! Often, the #freefrom food is higher in fat and sugar 😖 Try sticking to naturally gluten free foods to ensure a less fattening diet and more nutrition. ⠀⠀⠀ ⠀
Recipe below!! *I add in sun-dried tomatoes right at the end. To warm them up, I just put them in the pan once it's been taken out the oven, just before serving.*
One-pan salmon with roast asparagus ⠀⠀⠀ ⠀
400g new potato, halved if large
2 tbsp of olive oil
8 asparagus spears, trimmed and halved
2 handfuls cherry tomatoes
1 tbsp balsamic vinegar
2 salmon fillets, about 140g each
Handful of basil leaves ⠀⠀⠀ ⠀
Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.
Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.
Thank you @bbcgoodfood 😍👌 ⠀⠀⠀ ⠀⠀⠀⠀ ⠀⠀⠀⠀ ⠀
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