

Moroccan salmon traybake
Ingredients
- 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
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Instructions
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 593cal
-
Kilojoules 2479kJ
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Protein 40.8g
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Total fat 28.9g
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–Saturated fat 5.4g
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Carbohydrates 36.3g
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–Sugars 12.8g
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Dietary fibre 9.9g
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Sodium 523mg
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Calcium 173mg
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Iron 4.4mg
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