Oven-roasted salmon with oregano, lemon and tender veges
- 400g potatoes, peeled, cut in 2.5cm cubes
- 2 large courgetteszucchini, summer squashX, trimmed, cut in 4cm-long matchsticks
- 2 red onions, cut in wedges
- 6 cloves garlic
- olive spray oil
- 2 teaspoons dried oregano
- 250g cherry tomatoes
- ⅓ cup kalamata olives
- 4 x 120g salmon fillets
- ¼ cup fresh oregano
- 1 lemon, zest
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1 Preheat oven to 180°C. Place potatoes in a microwave-proof bowl with 2 tablespoons water. Cover and microwave on high for 5 minutes. Drain well.
2 Place potatoes, courgettes, onions and garlic in a single layer on a large baking tray. Spray with oil and sprinkle with dried oregano. Roast for 15 minutes.
3 Remove vegetables from oven. Add tomatoes and olives to tray. Place salmon on top of vegetables and season well with black pepper. Return to oven and roast for 12 more minutes or until salmon is cooked to your liking and vegetables are tender. Remove from oven and garnish with oregano and lemon zest.
Broccoli and snow peas
Nutrition Info (per serve)
Total fat 22g
–Saturated fat 6g
Dietary fibre 5g
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