Tasty, filling and easy to make, this is an ideal dinner option that contains lots of fibre, protein and healthy omega-3 fats.
2 people25 minutes15 minutes
cut into florets
2 - Carrots
4tbspDark Soy Sauce
1 - Red Onion
2 - Red Pepper
deseeded and finely chopped
1tbspSuperValu Fresh Coriander
chopped, to garnish
1stickSuperValu Fresh Ginger
peeled and finely chopped
2 - SuperValu Fresh Salmon Darnes
1 - SuperValu Lime
zest and juice
1 - SuperValu Parsnip
1 - SuperValu Sweet Potato
Preheat the oven to 180oC/gas mark 4.
Spread out the peppers, carrots, broccoli, sweet potato, parsnip and red onion on a large baking tray in a single layer (or use two baking trays if necessary). Drizzle with olive oil and season with salt and pepper, then roast in the oven for about 30 minutes, until all the veg are tender and cooked through.
Heat an ovenproof frying pan until it's smoking hot. Brush the salmon fillets with a little oil and season with salt and pepper, then roast in the oven for about 30 minutes, until all the veg are tender and cooked through.
Meanwhile, warm a little oil in a frying pan set over a medium-high heat. Add the chilli, garlic and ginger and cook for 1 minute, then add the lime zest and juice, soy sauce and honey and cook for a few minutes more, until reduced and sticky.
Serve the salmon with the roasted vegetables on the side. Drizzle the sauce over the salmon and garnish with the chopped fresh coriander.
Tip: Don't overcook your salmon, as you want it to be nice and moist. Cooking salmon for too long can dry it out.