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
- oil spray
- 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)
-
Kilojoules 1670kJ
-
Calories 399cal
-
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.
Photographer: Mark O'Meara
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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