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!
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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
- In a small bowl, whisk together the tamari, sesame oil, lemon juice, garlic and ginger and set aside.
- 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.
- Spoon the sauce over each parcel and sprinkle with some chilli flakes, a few slices of lemon and a good seasoning of salt & pepper.
- 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.
- 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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