Salmon & Roasted Vegetable Tray Bake

PREP 10 MIN COOK  30 MIN

INGREDIENTS based on 1 serving

1⁄2 zucchini (medium) cut in 3cm pieces

1⁄2 red onion cut in wedges

1⁄2 garlic clove minced

1⁄2 tsp olive oil 

150g salmon fillets 

1⁄2 bunch of (80g) asparagus cut in half

50g cherry tomatoes halved

salt & pepper, to taste

1⁄2 lemon 

1 sprig of fresh basil leaves picked

METHOD

Preheat oven to 200°C and line a baking dish 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 tray with asparagus and cherry tomatoes. Bake for 10-12 minutes or until the salmon is just cooked through.

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

NUTRITION

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

Fibre 5 g