Baked Fish With Buckwheat And Salad Recipe

Ingredients

- 2 fish fillets (such as salmon or cod) - 1 cup buckwheat groats - 2 cups water - 1 tbsp olive oil - Salt and pepper to taste - 1 lemon, sliced - 2 cups mixed greens (lettuce, spinach, arugula) - 1 cucumber, sliced - 1 tomato, chopped - 1/4 cup red onion, thinly sliced - 2 tbsp olive oil (for salad dressing) - 1 tbsp balsamic vinegar - Salt and pepper to taste (for salad)

Instructions

1. Preheat your oven to 375°F (190°C). 2. Place the fish fillets on a baking sheet lined with parchment paper. Drizzle with 1 tbsp olive oil, and season with salt, pepper, and lemon slices. 3. Bake for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork. 4. While the fish is baking, rinse the buckwheat under cold water. In a medium saucepan, bring 2 cups of water to a boil and add the buckwheat. Reduce the heat to low and simmer for 15 minutes, or until tender. Fluff with a fork. 5. Prepare the salad by combining the mixed greens, cucumber, tomato, and red onion in a large bowl. 6. In a small bowl, whisk together 2 tbsp olive oil and 1 tbsp balsamic vinegar, and season with salt and pepper to taste. Drizzle over the salad and toss gently to combine. 7. Serve the baked fish alongside the cooked buckwheat and the fresh salad.