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Bay Scented Salmon On Roasted Vegetables Recipe
|Carrots||3 Small, halved|
|Parsnips||2 Small, halved|
|Butternut squash||1⁄2 Small, peeled, seeded and cut into wedges|
|Garlic||2 Clove (10 gm), crushed|
|Red chili||1 , seeded, finely chopped|
|Thyme leaves||1 Teaspoon|
|Olive oil||1 Tablespoon|
|Freshly ground black pepper||1 Teaspoon|
|Olive oil spray||1 Tablespoon|
|Salmon steaks||700 Gram (Four 175 Gram Pieces)|
|Lime||1 , juiced|
|Chopped chervil||3 Tablespoon|
Calories 448 Calories from Fat 125
% Daily Value*
Total Fat 14 g21.6%
Saturated Fat 2.1 g10.7%
Trans Fat 0 g
Cholesterol 91 mg
Sodium 171.3 mg7.1%
Total Carbohydrates 45 g14.9%
Dietary Fiber 9.1 g36.6%
Sugars 7.1 g
Protein 41 g82.7%
Vitamin A 399.3% Vitamin C 94.8%
Calcium 32.7% Iron 50.2%
*Based on a 2000 Calorie diet
Cover with clingfilm and refrigerate for 1 hour.
Preheat the oven to 190°C/375°F/gas mark 5.
Place the carrots, parsnips, whole shallots and the squash in a pan of boiling water and blanch for 2-3 minutes, then refresh under cold running water to retain their colour.
Toss together the cooked vegetables, garlic, chilli and thyme with the olive oil and place in a preheated baking dish.
Pop in the oven and roast for 45 minutes or until the vegetables are tender and golden, turning from time to time.
Season with black pepper.
About 10 minutes before the vegetables are ready, lightly spray a baking tray with olive oil.
Place the bay leaves and the salmon on top, spray the salmon with a little oil and season with black pepper.
Grill for 5 minutes on each side.
Serve the salmon on a bed of the roasted vegetables, squeeze a little lime juice over the salmon, sprinkle with the lime zest and chervil and serve with lime wedges.