Moroccan salmon traybake
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
- 400g can no-added-salt chickpeas, 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 rocket leaves, to serve
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
-
Protein 40.8g
-
Total fat 28.9g
-
–Saturated fat 5.4g
-
Carbohydrates 36.3g
-
–Sugars 12.8g
-
Dietary fibre 9.9g
-
Sodium 523mg
-
Calcium 173mg
-
Iron 4.4mg
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: Jeremy Simons
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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.
