Baked salmon with roasted veges

Author: Rebecca Johnston

Photographer: Carolyn Robertson

First published: Feb 2012

Save to favs/meal planning

Log in now in to enjoy this feature

See favs

Serves: 6 (4 dinners + 2 lunches)

Time to make: 45 mins

Hands-on time: 5 mins

Ingredients

More weights & measures

3 cups new potatoes, washed, cut in bite-sized chunks

2 tablespoons herb paste (we used Gourmet Garden Mediterranean herb paste)

3 cups stir-fry vegetables (we used Wattie’s Malaysian-style stir-fry vegetables)

6 x 125g boned salmon fillets, skin removed

2 tablespoons olive oil

1 lemon, zest

4 tablespoons low-fat plain yoghurt

2 cups broccoli, steamed

Instructions

1 Heat oven to 180°C. In a large bowl coat new potatoes with herb paste then place in a large ovenproof dish. Top with vegetables and salmon then drizzle with oil.

2 Bake for 30-40 minutes until potatoes are tender and salmon is cooked through. Serve each fillet topped with lemon zest, 1 tablespoon yoghurt and some steamed broccoli.

Note: Nutrition information, time to make and costings apply to main dinner recipe only.

Variations

Leftovers to lunch: Salmon salad

Serves 2

4 tablespoons low-fat plain yoghurt
1 tablespoon reduced-fat mayonnaise
3 cups spinach
2 serves leftover Baked salmon with roasted veges
drizzle of lemon juice

To make dressing, mix yoghurt with mayonnaise. Add spinach to leftover salmon and vegetables. Mix dressing through. Drizzle lemon juice over.

Nutrition Info (per serve)

Calories 394cal

Kilojoules 1650kJ

Protein 31g

Total fat 21g

–Saturated fat 6g

Carbohydrates 20g

–Sugars 6g

Dietary fibre 5g

Sodium 220mg

Calcium 70mg

Iron 2mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Save to favs/meal planning

Log in now in to enjoy this feature

See favs PRINT