Simple, quick meal for Father’s Day
2 skinless and boneless salmon
1/2 packets of mixed salad, washed and drained
2 tomatoes, cut into wedges
2 small carrots, cut into bite size
2-4 Tbs oil
a pinch or two Moroccan powder
Pre heat grill, line tray with foil. Place carrots in a microwave safe bowl with water and cook for 7-9 minutes until cooked through, tender. Drain and plate it, cover with foil.
Rub some oil, salt, pepper and Moroccan on to salmon. Place in the foiled tray. Then grill salmon for 5-7 minutes until light pink or to your liking.
Distribute the salad on to plate and cut the tomatoes. Once salmon done, plate the salmon on top of the salad with boiled carrots. Serve with sweet white wine.