An easy way to fill your body up with the nutrients it needs. Never let a single vegetable go off again by throwing them all into a tray bake and dishing up as dinner or lunch the next day.
Prep: 10 mins
Cook: 15-20 mins
1 tbs extra-virgin olive oil
1 tbs chopped fresh herbs (such as chives or parsley)
2 tsp lime juice
1 tsp finely grated lime rind
½ tsp dried red chilli flakes
2 x 125g salmon fillets
250g sweet potato, peeled, cut into chunks
2 zucchini, cut into thick batons
150g cherry tomatoes
Rocket leaves and lemon wedges, to serve
1. Preheat oven to 210ºC/190ºC fan forced. Line a baking tray with baking paper. Combine olive oil, herbs, lime juice, rind and chilli flakes. Brush salmon with half the oil mixture
2. Place potatoes and zucchini in a large roasting dish. Add remaining oil mixture and toss to coat. Bake for 20 minutes.
3. Add salmon and tomatoes to dish with potatoes and bake for a further 10 minutes or until salmon is cooked to your liking and potatoes are golden. Serve with rocket leaves and extra lime wedges.
Recipe formulated for HUSTL. HEALTH.
Created by ®Chrissy Freer