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Baked Salmon and Veggies

Jackie Bowker

Whether you need a fast, healthy dinner or a simple protein that you can enjoy tonight and eat leftover the next day, this is recipe for you!

PREP TIME 10 mins

COOK TIME 20 mins

COURSE Breakfast, lunch and dinner, snacks and sweet treats

SERVINGS 4

CALORIES 348 kcal

INGREDIENTS

  • 4 salmon fillets
  • 1 bunch broccolini
  • 1 bunch asparagus
  • 1 zucchini sliced
  • 1/2 lemon thinly sliced
  • 2 tbsp tamari for sauce
  • 1 tbsp sesame oil for sauce
  • 1 clove garlic crushed, for sauce
  • 2 tsp ginger for sauce
  • 1/2 lemon juiced, for sauce

INSTRUCTIONS

  1. In a small bowl, whisk together the tamari, sesame oil, lemon juice, garlic and ginger and set aside.
  2. Cut out 4 squares of foil and baking paper. Place the salmon in the centre of each square and evenly distribute the veggies either side.
  3. Spoon the sauce over each parcel and sprinkle with some chilli flakes, a few slices of lemon and a good seasoning of salt & pepper.
  4. Close the parcels. Fold over the edges of the foil together to seal and place the parcels on a baking sheet. Can be prepared up to 1 day ahead.
  5. Cook the parcels. Heat oven to 180C and place the parcels in the oven for 15-20 mins or until salmon is cooked to the way you like it.

NUTRITIONS

  • Sodium: 96mg
  • Calcium: 99mg
  • Vitamin C: 69mg
  • Vitamin A: 1775IU
  • Sugar: 9g
  • Fiber: 5g
  • Potassium: 1279mg
  • Cholesterol: 94mg
  • Calories: 348kcal
  • Saturated Fat: 2g
  • Fat: 15g
  • Protein: 39g
  • Carbohydrates: 16g
  • Iron: 5mg

KEYWORD baked salmon, fish recipes, healthy dinner, healthy lunch, salmon recipes

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