Oven baked salmon and vegetables – by Tania Logan, Dietitian, Zest Infusion

Christina ReynoldsDietetics, Dietetics & Diabetes Education, Mental Health Week, Recipes, Uncategorized

2 medium sweet potato, peeled and cut into 2 cm cubes
2 zucchini, halved and thickly sliced
2 red or yellow capsicum, sliced into strips
250 g cherry tomatoes
1 bunch of asparagus, trimmed and halved
3 tbsp olive oil
4 salmon fillets
Juice of ½ a lemon
Cracked pepper

1. Place the sweet potato, zucchini, and capsicum in a large baking dish. Drizzle with olive oil and toss well to combine. Season with salt and cracked pepper. Cook for 20 minutes at 200oC.

2. Remove the baking dish from the oven. Add the cherry tomatoes and asparagus. Toss gently to combine. Lay the salmon fillets on top of the vegetables and squeeze over the lemon juice. Bake for a further 10 – 15 minutes, until the salmon is cooked through and the vegetables are tender.

Tania’s tip
• If you have any leftover vegetables, they make a great salad for lunch the next day. Simply combine the cold roasted vegetables with baby spinach leaves. You can also add some feta cheese or olives if you like.

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