Salmon & Roasted Vegetable Tray Bake

PREP 10 MIN
•
COOK  20 MIN

DF

EF

GF

NS

NF

Number of servings
2
Ingredients

1 courgette (medium) cut in 3cm pieces

1 red onion cut in wedges

1 garlic clove minced

1 tsp olive oil

300g salmon fillets

1 bunch of (160g) asparagus cut in half

100g cherry tomatoes halved

salt & pepper, to taste

1 lemon

2 sprigs of fresh basil leaves picked (optional)

Methodbased on 2 servings
1

Preheat oven to 200°C/fan 180°C/gas 6 and line a baking dish or tray with baking paper.

2

Place courgette, red onion, garlic and oil in the baking dish, season with salt and pepper and toss to combine. Bake for 10 minutes.

3

Season salmon with salt and pepper, then add to dish with asparagus and cherry tomatoes. Bake for 10-12 minutes or until the salmon is just cooked through.

4

Squeeze over half the lemon, scatter over basil leaves and serve with remaining lemon cut in wedges.

Nutritional Informationper serving

Energy (kJ)

1608 kJ / 384 cals

Protein

35.9 g

Fat

23 g

Sat. Fat

4.5 g

Carbs

5.5 g

Sugar

5.4 g

Fiber

5 g

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