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 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

UNLOCK YOUR FITNESS POTENTIAL WITH THE CENTR APP

Coaching On Demand And In Your Hand

When you need a sweat session or an extra boost, your personal fitness coach is just a tap away.

Fewer Decisions, Better Results

Never stress about your fitness routine again. We'll select your daily workout and meals based on your goals and preferences.

Move Any Time, Anywhere

Press play at the gym or at home with your Apple, Android or Web device.

JOIN TODAY & SAVE UP TO 15% OFF