Dill Caper Salmon with Roast Vegetables and Rocket

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AVERAGE TIME
Fresh Start Lite 20
Dill Caper Salmon with Roast Vegetables and Rocket

This dish most recently appeared in Fresh Start Lite 20 on Sunday, May 20, 2018.

VEGETABLES

  • ½ cauliflower *
  • 1 broccoli
  • 1 tsp oil
  • 1 Tbsp water
  • 1 tomato
  • ½ bag rocket *

YOGHURT

  • 1½ Tbsp dill
  • 25g capers
  • 150g natural yoghurt

SALMON

  • 1½ Tbsp dill
  • 25g capers
  • 500g salmon fillet
  • 2 tsp wholegrain mustard
  • 1 Preheat oven to 230ºC. Line an oven tray (with a lip) with baking paper.
  • 2 Cut cauliflower and broccoli into small florets and finely dice stalks. Toss on prepared tray with oil and water. Season and roast for about 10 minutes.
  • 3 Finely chop both measures of dill and capers. Set half aside and place other half in a small bowl with yoghurt. Mix to combine, season to taste and set aside.
  • 4 Pat salmon dry and remove any pin bones. Cut lengthways into four pieces and season.
  • 5 When veggies have roasted for 10 minutes, remove tray from oven, push veggies to one side and make a space for salmon. Place salmon on tray (skin side down), spread the top of each fillet with mustard, then sprinkle over reserved dill and caper mix, pressing down to adhere.
  • 6 Return tray to oven and roast a further 6-7 minutes until vegetables are tender and salmon is just cooked through.
  • 7 Dice tomato 1cm. When salmon and veggies are cooked, remove skin from salmon and discard. Toss tomato and rocket through veggies and season to taste.
  • 8 To serve, divide roast vegetables, tomato and rocket between plates. Top with salmon and dollop over dill caper yoghurt.
  • SERVES 4

Nutritional Information

  • Energy: 1859 kj / 444 kcal
  • Protein: 30.8g
  • Carbohydrate: 7.0g
  • Fat: 31.7g

Legend

  • Pantry staple
  • * Shared ingredient with another recipe

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