Serves 4
Nutritional Info
Energy
Protein
Total Carbohydrate
Total Fat
Fibre
Sodium
457 Cal (1914kj)
32g
15g
28g
5g
974mg
Ingredients
4x 100g salmon fillets
1/2 butternut pumpkin, diced into 5cm cubes
4 tomatoes, quartered
1 large Red onion, cut into wedges
200g baby spinach
60g raw peanuts
Spray oil
Vinagrette Dressing
3 cloves of garlic, crushed
2 tsp minced ginger
1 cup of vegetable stock
2 tsp olive oil
8 tbsp of rice wine vinegar
4 tbsp soy sauce (salt reduced)
4 tsp sesame oil
Instructions
Mix all ingredients of vinagrette dressing – see tip. Use 1/4 to 1/2 of vinagrette dressing to lightly marinate salmon fillets – see tip. Preheat oven to 180 C. Line baking tray with baking paper. Place peanuts on lined baking tray and roast in oven until browned, set aside. Place pumpkin, tomatoes and red onion on lined baking tray, lightly spray with oil and roast in oven for 20 minutes (or until cooked). Place marinated salmon fillets on baking tray and bake for 10 mins (or until cooked). In a salad bowl combine baby spinach with roasted vegetables and pour over remaining vinagrette – lightly toss to dress salad. Divide salad across four plates/bowls and top each with roasted peanuts and salmon fillet. Enjoy!
Tip
Best to prepare vinagrette and marinade salmon the night before cooking for extra flavour!
