Is there anything better than a single-tray, warm and satisfying winter meal? Look no further because this recipe is for you! Filled with good nutrients and excellent taste, this roasted vegetable and salmon meal is for you and will become a weeknight staple!
-1 bunch beetroot, quartered
-500g sweet potato, cut into pieces
-1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle
-1/2 teaspoon cayenne pepper, plus extra to scatter
– bunch kale, trimmed
-4 salmon fillets (skin on)
-1 orange, juiced
-300g Brussels sprouts, halved
-Thick Greek-style yogurt, to serve
-Chia seeds, to serve
- Preheat oven to 200°C. Place beetroot and sweet potato on a baking paper-lined baking tray. Drizzle with oil and sprinkle over 1/4 tsp cayenne pepper and salt. Roast for 15 minutes or until slightly tender.
- Combine orange juice, and 1 tbs oil in a bowl, season then add salmon and coat both sides. Line another tray with baking paper and spread over kale leaves. Drizzle with 1 tbs oil, then top with salmon and drizzle over marinade. Toss sprouts with remaining 1 tbs oil, and remaining 1/4 tsp cayenne. Season with salt, then add to beetroot tray.
- Place both trays in the oven, with vegetables on the bottom shelf (underneath salmon), for 15 minutes or until salmon is just cooked, kale is crispy and vegetables are tender and soft.
- Add salmon and kale to beetroot tray and scatter with chia seeds. Combine yogurt and enjoy!
Nutrition Facts: Per Serving