Dan Churchill

Seared Salmon with BBQ Veg & Mint Yogurt

Dan Churchill
PREP 10 MIN
COOK  20 MIN

DF

EF

GF

NS

NF

Number of servings
2
Ingredients

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

12 cup (125g) Greek yogurt (or dairy-free alternative)

14 bunch of fresh mint (80g bunch) leaves picked & finely chopped

12 tbs (10ml) lemon juice

1 12 tsp lemon zest

Methodbased on 4 servings
1

Heat BBQ to medium high heat. 

2

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.

3

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).

4

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.

5

At the same time combine mint yogurt ingredients, season with salt and pepper and set aside.

6

Divide salmon and vegetables between plates and serve with mint yogurt.

Nutritional Informationper serving

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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