Moroccan salmon traybake

Author: Liz Macri - Recipe Writer & Editor

Photographer: Jeremy Simons

Save to favs/meal planning

See favs

Dig into succulent salmon on a bed of seasoned veg and fibre-rich chickpeas.

Serves: 4

Time to make: 25 mins

Hands-on time: 5 mins

Ingredients

More weights & measures

400g can no-added-salt chickpeagarbanzoXsgarbanzosX, rinsed, drained
400g baby potatoes, unpeeled, cut into 1cm dice
2 capsicums, chopped
1 red onion, chopped
2 tablespoons Moroccan seasoning
4 x 150g skinless salmon fillets
½ cup reduced-fat Greek-style yoghurt, to serve
60g baby spinach and rocketarugulaX leaves, to serve

Instructions

Stay Awake

1 Preheat oven to 220°C. Line a baking tray with baking paper. Place chickpeas, potato, capsicum, onion and seasoning on prepared tray. Drizzle with 2 tablespoons olive oil and toss to coat. Bake for 20 minutes.

2 When vegetables have 8 minutes remaining, place salmon on top of veg and bake in oven.

3 Drizzle yoghurt over traybake and season with freshly ground black pepper. Serve traybake with salad leaves on the side.

Nutrition Info (per serve)

Calories 593 cal

Kilojoules 2479 kJ

Protein 40.8 g

Total fat 28.9 g

Saturated fat 5.4 g

Carbohydrates 36.3 g

Sugar 12.8 g

Dietary fibre 9.9 g

Sodium 523 mg

Calcium 173 mg

Iron 4.4 mg

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

See favs PRINT