- 2 small baby potatoes
- ½ bunch broccolini, trimmed and halved (or 1 cup broccoli florets)
- 3 yellow scallopini, halved (see tip)
- 1 teaspoon olive oil
- ½ lemon, cut into four wedges
- cracked black pepper
- 1 tablespoon pine nuts
- 100g skinless salmon fillet
- 2 teaspoons fresh dill sprigs, plus extra to garnish (optional)
1 Preheat oven to 180ºC. Line a baking tray with baking paper.
2 In a microwave-safe bowl, with 1 tablespoon water, prick then cook potatoes in the microwave for 2-3 minutes. Cool and cut into 2mm-3mm thick slices. On the prepared tray, place potato, broccolini and scallopini.
3 Drizzle over olive oil and squeeze over three of the lemon wedges. Toss to coat. Season with pepper. Bake for 10 minutes.
4 Toss veges on the tray and sprinkle with pine nuts. Place salmon on top and sprinkle with dill. Return to the oven and cook for 10 minutes more.
5 Serve salmon and veges with remaining lemon wedge and garnish with fresh dill sprigs, if desired.
Nutrition Info (per serve)
Total fat 32g
Saturated fat 6g
Dietary fibre 9g
Use chunks of courgette if you can’t find scallopini.
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