Sheet-pan Salmon & Roasted Vegetables
PREP 10 MIN•COOK 20 MIN
DF
EF
GF
NS
NF
Number of servings
2
1 zucchini (medium) cut in 1 1/2 inch pieces
1 red onion cut in wedges
1 garlic clove minced
1 tsp olive oil
salt & pepper, to taste
300g salmon fillets
1 bunch of (160g) asparagus cut in half
100g cherry tomatoes halved
2 sprigs of fresh basil leaves picked (optional)
1 lemon cut in wedges
Preheat oven to 390°F/fan-forced 360°F and line a baking dish or sheet with baking paper.
Place zucchini, red onion, garlic and oil in the baking dish, season with salt and pepper and toss to combine. Bake for 10 minutes.
Season salmon with salt and pepper, then add to the dish along with asparagus and cherry tomatoes. Bake for 10-12 minutes or until the salmon is just cooked through.
Divide between plates, scatter over basil leaves and serve with lemon wedges.
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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