Grilled Salmon with Roasted Vegetables
Recipe Makes: 4 servings
Prep Time: 10 min
Cook Time: 20- 25 min
Ingredients
600 g salmon fillet, cut into 4 portions
1 medium zucchini, chopped into bite size peices
2 red, orange and/or yellow bell peppers, chopped into bite size peices
1 medium red onion, chopped
2 tablespoon extra-virgin olive oil
½ teaspoon salt, divided
½ teaspoon ground pepper
¼ cup thinly sliced fresh basil
1 lemon, cut into 4 wedges
Instructions
Preheat the oven to 180 C (with fan).
Chop up the zucchini, peppers and onion. Transfer the veggies to a large bowl, drizzle with 1 Tbsp of oil and add the garlic. Sprinkle with ¼ teaspoon salt and fresh ground pepper. Toss to ensure veggies are coated. Spread veggies out evenly on a large baking sheet and place in the oven for 20-25 minutes.
Pre-heat 1 Tbsp of olive oil in a frying pan on medium high heat. Add a drizzle of olive oil. Sprinkle salmon with pepper and the remaining ¼ teaspoon salt. Place the salmon pieces, skin-side down, on the pan.
Cook the salmon, turning only once, until it flakes when tested with a fork, 8 to 10 minutes.
Remove the skin from the salmon fillets (if desired) and serve alongside the vegetables. Garnish each serving with 1 tablespoon basil and serve with a lemon wedge.
Nutrition Information
1 serving is 1¼ cups vegetables & 1 piece salmon
Per serving: 281 calories; 13 g fat(2 g sat); 3 g fiber; 11 g carbohydrates; 30 g protein; 74 mcg folate; 66 mg cholesterol; 6 g sugars; 0 g added sugars;
Prep Time: 10 min
Cook Time: 20- 25 min
Ingredients
600 g salmon fillet, cut into 4 portions
1 medium zucchini, chopped into bite size peices
2 red, orange and/or yellow bell peppers, chopped into bite size peices
1 medium red onion, chopped
2 tablespoon extra-virgin olive oil
½ teaspoon salt, divided
½ teaspoon ground pepper
¼ cup thinly sliced fresh basil
1 lemon, cut into 4 wedges
Instructions
Preheat the oven to 180 C (with fan).
Chop up the zucchini, peppers and onion. Transfer the veggies to a large bowl, drizzle with 1 Tbsp of oil and add the garlic. Sprinkle with ¼ teaspoon salt and fresh ground pepper. Toss to ensure veggies are coated. Spread veggies out evenly on a large baking sheet and place in the oven for 20-25 minutes.
Pre-heat 1 Tbsp of olive oil in a frying pan on medium high heat. Add a drizzle of olive oil. Sprinkle salmon with pepper and the remaining ¼ teaspoon salt. Place the salmon pieces, skin-side down, on the pan.
Cook the salmon, turning only once, until it flakes when tested with a fork, 8 to 10 minutes.
Remove the skin from the salmon fillets (if desired) and serve alongside the vegetables. Garnish each serving with 1 tablespoon basil and serve with a lemon wedge.
Nutrition Information
1 serving is 1¼ cups vegetables & 1 piece salmon
Per serving: 281 calories; 13 g fat(2 g sat); 3 g fiber; 11 g carbohydrates; 30 g protein; 74 mcg folate; 66 mg cholesterol; 6 g sugars; 0 g added sugars;