Steamed salmon with vegetables

Ingredients

• 200 gsalmon fillet
• 1courgette
• 4carrots
• 200 gsugar snap peas
• 10sun-dried tomatoes
• 1/2lemon
• to tastesalt and pepper
• 1 teaspoondill

Instructions

1. 1

   Prepare the vegetables

   Put a large pot of water on the stove. Meanwhile, cut the courgette and carrots into cubes. Trim the ends off the sugar snap peas and slice the sun-dried tomatoes into strips.

2. 2

   Fill the steamer

   Put all the vegetables in the steamer basket, then place the salmon fillet on top. Season with salt, pepper and dill.

3. 3

   Add the lemon

   Slice the lemon into rounds, cut each round in half, then arrange the pieces over the vegetables and salmon.

4. 4

   Steam the food

   Once the water is boiling, set the steamer basket over the pot and steam everything for about 10 minutes.

5. 5

   Serve the meal

   Divide the salmon and vegetables between 2 plates and serve.

What is steamed salmon with vegetables?

This is a straightforward fish supper in which salmon and vegetables cook above boiling water rather than being fried or roasted. The Dutch cuisine label suits its simple, practical approach to a meal built around fish and vegetables.

Here, courgette, carrots, sugar snap peas and sun-dried tomatoes share the steamer with lemon and dill. Placing the salmon on top lets the ingredients cook together while keeping the fish easy to lift out and serve.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 25g protein, 31g carbs, 14g fat.

Salmon contributes most of the protein and fat, while the carrots, courgette, peas and tomatoes provide most of the carbohydrates and fibre. For a more filling, balanced plate, add a modest serving of boiled potatoes alongside the fish and vegetables.

Choosing the vegetables

Cut the courgette and carrots into similarly sized cubes so they cook at a comparable pace. Trim the sugar snap peas and slice the sun-dried tomatoes into strips as directed.

Fresh or oil-packed sun-dried tomatoes can differ in size and moisture. If yours are packed in oil, let excess oil drain before slicing.

Setting up the steamer

Water: bring it to a boil before setting the basket over the pot, and make sure the basket sits securely above the water rather than in it.

Basket: arrange the vegetables in an even layer and place the salmon on top. Keep the pot covered while steaming so the heat stays inside.

Checking the salmon

The recipe gives an approximate steaming time of 10 minutes. Check the thickest part of the fillet: it should be opaque and separate into flakes when gently tested with a fork.

The exact timing depends on the thickness of the fillet and how steadily the water simmers. If it needs longer, continue steaming briefly and check again.

Keeping the vegetables tender

Cutting the carrots into cubes helps them cook more quickly than thick slices would. Try to keep the pieces fairly even, and avoid packing the basket so tightly that steam cannot circulate.

The vegetables should be tender when pierced but still hold their shape. If you prefer them softer, check them at the end and continue steaming as needed.

Serving ideas

Serve the fish and vegetables straight from the steamer, with the lemon pieces alongside or on top. A little extra black pepper can be added at the table.

For a more substantial plate, serve with boiled potatoes or bread. These pair well with the salmon and give you something to accompany any juices from the vegetables.

Recipe notes & tips

• Cut the carrots and courgette into pieces of similar size for more even cooking.
• Bring the water to a boil before placing the steamer basket over the pot.
• Keep the basket above the water so the ingredients steam rather than boil.
• Arrange the ingredients without tightly compressing them, to allow steam to circulate.
• Check the thickest part of the salmon after about 10 minutes.
• Drain oil-packed sun-dried tomatoes before slicing them.

Variations

• Add fresh herbs: use parsley alongside the dill for a different herbal note.
• Use another fish: substitute a similarly sized white fish fillet and check it for doneness as it steams.
• Change the vegetables: swap the courgette for sliced fennel, cut into pieces of similar thickness.
• Add garlic: place a little finely chopped garlic among the vegetables before steaming.
• Serve with potatoes: add boiled potatoes to make the meal more substantial.

Common mistakes to avoid

• Uneven vegetable pieces: cut them to a similar size so they cook at a more even rate.
• Basket sitting in the water: keep it above the water line so the food steams.
• Overfilled basket: leave space for steam to move around the ingredients.
• Lifting the lid repeatedly: keep the pot covered as much as possible to maintain the steam.
• Guessing the fish is ready: check the thickest part for opaque flesh that flakes easily.
• Leaving oil on the tomatoes: drain oil-packed tomatoes so they do not add excess oil to the dish.

How to store

Refrigerate leftovers in an airtight container and use within 2 days. Reheat gently until hot throughout, taking care not to overcook the salmon; a covered pan over low heat or a microwave at reduced power works well.

Frequently asked questions