Ginger miso salmon and crispy kumara

Serves: 2
Time to make: 30 mins

Total cost: $ 14.00 / $ 7.00 per serve

(at time of publication)

Ingredients

1 tablespoon miso paste
2 tablespoons mirin (see tips)
1 teaspoon minced ginger
1 teaspoon reduced-salt soy sauce
2 salmon fillets (220g)
400g can lentils in springwater, drained and rinsed
2½ cups broccoli florets or 200g broccolini
1 purple kumarasweet-potatoX, cut in thin wedges
spray oil
1 teaspoon toasted sesame seeds, to garnish

Instructions

1 Preheat oven to 180°C. In a flat dish, combine miso, mirin, ginger and soy sauce with 2 tablespoons hot water to make a marinade. Place salmon fillets in the marinade and gently turn to coat (use your hands if you like). Set aside.

2 Line a baking dish with baking paper. Arrange lentils, broccoli and kumara on the dish and spray with oil. Place in the oven and cook for 10 minutes.

3 Remove dish from the oven and add salmon fillets, spooning the marinade over the salmon and veges. Bake a further 10-15 minutes, until salmon is just cooked through. Serve garnished with sesame seeds.

Nutrition Info (per serve)

Kilojoules 2450kJ

Calories 584cal

Protein 33g

Total fat 30g

–Saturated fat 6g

Carbohydrates 40g

–Sugars 12g

Dietary fibre 13g

Sodium 620mg

Calcium 80mg

Iron 4mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.