Seared Salmon with BBQ Veg & Mint Yogurt
PREP 10 MIN•COOK 20 MIN
DF
EF
GF
NS
NF
Number of servings
2
1 medium aubergine 1 cm sliced
1 tsp olive oil
salt & pepper, to taste
1 red pepper deseeded & sliced
160g asparagus woody ends snapped off
2 medium tomatoes cut in half
200g salmon fillets
Mint Yogurt
1⁄2 cup (125g) Greek yogurt (or dairy-free alternative)
1⁄4 bunch of fresh mint (80g bunch) leaves picked & finely chopped
1⁄2 tbs (10ml) lemon juice
1 1⁄2 tsp lemon zest
Heat BBQ to medium high heat.
Toss aubergine slices with half the oil and cook for 4-5 minutes, turn and cook for another 3-4 minutes until soft. Season with salt and pepper and set aside.
Add red peppers, asparagus and tomatoes to BBQ, season with salt and pepper and cook for 5-7 minutes. Set aside (by this stage you should have some nice char).
Rub remaining oil over salmon and sear, skin side down, for 4-5 minutes or until crispy. Flip salmon and add vegetables back to the BBQ. Close the lid and cook for another 4-5 minutes or until salmon is cooked to your liking.
At the same time combine mint yogurt ingredients, season with salt and pepper and set aside.
Divide salmon and vegetables between plates and serve with mint yogurt.
Energy (kJ)
1839 kJ / 439 cals
Protein
32.1 g
Fat
23.4 g
Sat. Fat
7.1 g
Carbs
18.6 g
Sugar
18.4 g
Fiber
11.5 g
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