Salmon Mexican Salad with Roasted Capsicum and Herb Yoghurt
Ready in 35 minutes
• Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, February 3, 2019.
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, February 3, 2019.
Ingredients
SALAD
- 2 capsicums, diced 3cm
- 2 corn cobs, peeled and cut 3cm rounds
- 1 tsp Mexican spice mix
- 1 pack cherry tomatoes, halved
- ½ pack baby spinach *
- 1 courgette, grated
- 2 tsp vinegar ^
SALMON
- 1 pack salmon fillet
- Remaining Mexican spice mix
YOGHURT
- Zest and juice of ½ lime
- 150g yoghurt
- ½ bunch mint, chopped
- ½ bunch coriander, chopped *
TO SERVE
- ½ lime, cut into wedges
Steps
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Preheat oven to 220°C.
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Prep & cook salad. Toss capsicums, corn rounds and first measure of Mexican spice on a lined tray and season. Roast for 10 minutes to begin with.
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Add remaining salad ingredients to a bowl.
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Prep & cook salmon. Pat salmon dry and cut into 4 equal sized pieces. Season and rub with remaining Mexican spice.
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After 10 minutes, push corn and capsicums to one side of tray and place salmon on the other.
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Bake salmon and veg for 8-10 minutes for medium (depending on thickness). Rest, covered.
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Prep yoghurt. Mix together all yoghurt ingredients in a bowl and season. Cut remaining lime into wedges.
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Finish salad. Add cooked capsicums to bowl with salad, toss to combine and season.
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Serve salad with salmon on top and corn on the side. Drizzle over yoghurt and squeeze over lime.
Nutritional Information
Energy |
1870 kj 447 kcal |
---|---|
Protein | 28.5g |
Carbohydrate | 12.5g |
Fat | 31.0g |