Oven-roasted salmon with oregano, lemon and tender vegies
Serves:
4
Time to make:
55 mins
Total cost:
$27.84 / $6.96 per serve
(at time of publication)
(at time of publication)
Health information:
Dairy-free
Diabetes-friendly
High fibre
Low kilojoule
Low sodium
Gluten-free
High protein
Instructions
Instructions and steps:
Step 1 Preheat oven to 180°C. Place the potato in a microwave-proof bowl with 2 tablespoons water. Cover and microwave on HIGH for 5 minutes. Drain well.
Step 2 Place potatoes, zucchinis, onion and garlic in a single layer on a large baking tray, spray with oil and sprinkle with dried oregano. Roast for 15 minutes.
Step 3 Remove vegetables from oven, add tomatoes and olives to tray. Place salmon on top of the vegetables and season well with pepper. Return to oven and roast for a further 12 minutes, or until salmon is cooked to your liking and vegetables are tender. Remove from oven and garnish with fresh oregano and lemon zest. Serve with broccoli and snow peas.
About this Recipe
Photography: Ian Wallace
First Published:
October 2010
Rating:
No votes yet
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Full ingredient list:
- 400g potatoes, peeled, cut into 2.5cm cubes
- 2 large zucchinis, trimmed, cut into 4cm long matchsticks
- 2 red onions, cut into wedges
- 6 cloves garlic
- olive oil spray
- 2 teaspoons dried oregano
- 250g cherry tomatoes
- 1/3 cup kalamata olives
- 4 x 120g salmon fillets
- 1/4 cup fresh oregano leaves
- 1 lemon, zested
- 6 cups steamed broccoli and snow peas, to serve
Nutritional information (per serve)
Energy:
1490kJ
Calories:
356cal
Protein:
34.4g
Fat:
10.3g
- saturated:
2.1g
Carbohydrates:
25.9g
- sugars:
10.2g
Dietary Fibre:
10.0g
Sodium:
208mg
Calcium:
101mg
Iron:
3.8mg
Nutrition information is given per serve
*NS: not specified
