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
1
parsnip
1
carrots
1
onion
1
cherry tomatoes
5.29 oz
salmon cutlet
2 fillet
olive oil
1 Tbsp
lemon juice
1 tsp
seasoning
2 servings
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:
Carbs
44 g
Fat
18 g
Protein
38 g
Share recipe:
Gambas al ajillo
45 min
401 Calories
4 serving
Figure friendly mushroom and bacon strata
45 min
524 Calories
4 serving
