Salmon roasted vegetables
Gluten free
Dairy free
Whole 30
Pescatarian

Salmon roasted vegetables

Salmon with roasted vegetables is a nutritious dish that covers 45% of your daily vitamins and minerals needs. It is perfect for those following a gluten-free, dairy-free, whole 30, and pescatarian diet. This recipe is a great option for a main course, and best made during any season.

Ingredients

new potatoes

new potatoes

1

parsnip

parsnip

1

carrots

carrots

1

onion

onion

1

cherry tomatoes

cherry tomatoes

150 g

salmon cutlet

salmon cutlet

2 fillet

olive oil

olive oil

1 Tbsp

lemon juice

lemon juice

1 tsp

seasoning

seasoning

2 servings

fresh rosemary

fresh rosemary

2 tsps

Method

  • Season the salmon fillets with some salt, pepper and a pinch of paprika and keep aside.
  • Preheat the oven to 200 C. Roughly dice the potatoes, parsnips and carrots and add to a roasting tray.
  • Drizzle over the olive oil and season with salt and pepper.
  • Mix well and roast for 15 minutes.
  • Add in the onion and roast for a further 10-15 minutes
  • Place the salmon fillets and tomatoes between the veg.
  • Drizzle the lemon juice and sprinkle over the rosemary and thyme. Season lightly with salt and pepper and roast for 10-15 minutes or until the salmon and veg is cooked through.
  • Serve with some green salad.

Nutrition:

495 kcal

Carbs

44 g

Fat

18 g

Protein

38 g

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