Grilled salmon with roasted tomato, asparagus and rocket
Serves: 4
Time to make: 30 mins
Total cost: $26.00 / $6.50 per serve
(at time of publication)
Ingredients
- 400g cherry tomatoes
- spray oil
- 4 x 100g skinless salmon fillets
- 2 bunches asparagus, trimmed
- 400g can cannellini beans, rinsed, drained
- 100g baby rocket
- 2 teaspoons balsamic vinegar
- 2 teaspoons extra-virgin olive oil
Instructions
1 Preheat oven to 180°C. Line a large baking tray with baking paper. Place tomatoes on tray and spray with oil. Roast for 10 minutes or until tomatoes start to wilt then set aside.
2 Meanwhile, set a barbecue or large grill pan over a high heat. Spray salmon and asparagus lightly with oil. Cook salmon for 3 minutes each side or until cooked through while cooking asparagus for 2 minutes each side or until tender.
3 Place grilled asparagus, beans and rocket in a large bowl. Mix vinegar and oil together then drizzle over veges and toss gently.
4 Divide salad among plates. Top each with 1 salmon fillet. Spoon tomatoes onto salmon and serve.
Nutrition Info (per serve)
-
Calories 399cal
-
Kilojoules 1670kJ
-
Protein 26g
-
Total fat 27g
-
–Saturated fat 7g
-
Carbohydrates 10g
-
–Sugars 5g
-
Dietary fibre 7g
-
Sodium 230mg
-
Calcium 120mg
-
Iron 2.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
