Roast salmon with roasted vegetables
Health benefits:
- Contains Omega 3 fatty acids
- Contains anti-inflammatory properties
- High in protein
Serves 4
Preparation & cooking time 45 mins
Ingredients
- Around 540g fresh salmon – large fillet or 4 individuals
- 110g asparagus
- 100g cherry or plum tomatoes
- 200g button cup or chestnut mushrooms
- A few sprigs of fresh thyme
- 600g of any small white potatoes
- Handful of pumpkin seeds
- 3 tbsp of olive or rapeseed oil
- Salt & pepper (not too much salt)
Method
- Place the potatoes into a saucepan with water and boil until cooked (15 to 20 mins)
- While the potatoes are boiling preheat the oven to 175C
- Place the salmon on a baking tray, chop the mushrooms into half and place them into the same baking tray along with the tomatoes and asparagus
- Remove the thyme leaves from the stems and season the fish and vegetables with salt and pepper
- Put two tbsp of oil into the tray and mix everything together and then place the vegetables on the outside of the fish
- Put the pumpkin seeds on top of the salmon and cover the tray with foil
- Strain the potatoes and place them into a separate baking tray
- Coat the potatoes with one tbsp of oil
- Put both trays into the oven and bake for around 25 mins or until the fish is cooked
- Wheat-free
- Gluten-free
- Dairy-free