Make this tonight if you can – you will love!!! This beauty is STEAMED FISH WITH RED ONION PESTO FENNEL AND OLIVES – it’s warming, satisfying and with plenty of anti-inflammatory and immune boosting properties too.
Did you know these super cool ONION NUTRITION FACTS:
+ onions contain over 25 phytonutrient compounds including anthocyanins, sulfoxides and quercetin. It’s these phytonutrients that act as powerful antioxidants in our body to combat the effects of stress (hi!) and free radical damage and reduce our risk of chronic disease
+ red / spanish onions contain anthocyanins which make them the glorious purple colour (you find anthocyanins in other fruits and vegetables of similar colour too!) and can reduce inflammation, support cardiovascular health and improve blood glucose levels
+onions are some of the very few plant foods that contain sulfoxides, which have shown anti-cancerous, anti-atherogenic, antioxidant and antihypertensive properties
It is ridiculously easy to get onions into your food each day and I encourage if you can, to do so, to reap these wonderful benefits, and if you’d like to kick off with a delicious recipe then definitely jump onto my recipe below and you’ve a winning dinner in sight!
1 small bulb fennel, trimmed and cut into 6 pieces
2 x 160g pieces salmon
150 g cherry tomatoes, halved
¼ cup mixed olives
1 small (120g) red onion, peeled and cut into sixths
extra virgin olive oil
2 tbsp dairy free (opt) pesto
Sea salt and black pepper
To serve: pumpkin mash if desired and rocket salad
1. Heat oven to 200C. Lay 2 large pieces of baking paper on a tray to lay ingredients into as the steaming parcel.
2. Start with the fennel pieces to create the base, then add salmon, arrange cherry tomatoes and olives around the fish, top with red onion pieces, drizzle with extra virgin olive oil, and season with sea salt and black pepper. wrap the ends in and fold over to create a parcel and place in oven to bake for 20 minutes.
3. Once cooked transfer to plate with a dollop of pumpkin mash if desired, drizzle pesto around the edges, garnish with herbs or the tops of the fennel if handy and serve.
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