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March – Middle eastern salmon tray bake
Ingredients
- 300g cauliflower florets
- 350g new potatoes, quartered
- 1 bell pepper, sliced approx. 120g
- 2 tbsp. olive oil
- 1-2 tsp. ras el hanout
- 2 salmon fillets approx. 420g
- 1 lemon juice and zest
- 40g pomegranate
- 90g 0% fat Greek yoghurt
- Small bunch mint or coriander leaves
Preparation time:
Cooking time:
Skill level:
EasyServes:
TwoMethod
Preheat oven to 200C.
Place the potatoes in a bowl, drizzle with 1 tbsp. of the olive oil, sprinkle over the ras el hanout and season with salt and pepper. Mix well so that the potatoes are covered in the oil and spices. Tip onto a lined or non-stick baking tray and place in the oven for 25 minutes.
Cut the cauliflower into small bite sized florets, add them with the peppers to the potatoes. Add another ½ tbsp. olive oil and mix the vegetables well. Add the salmon fillets on top of the vegetables. Drizzle with the rest of the olive oil.
Place in the oven for another 20 minutes.
Meanwhile mix the yoghurt with the lemon zest.
When the salmon is cooked through, remove and squeeze over the lemon juice.
Drizzle over the yoghurt dressing and garnish with pomegranate and mint or coriander leaves.
Nutritional information per serving:
kcalories
591
protein
35g
carbs
44g
fat
30g
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