Grilled salmon with mixed veg
A healthy, 5-minutes to ready meal.
An even quicker variation is to put the vegetables at the bottom of a microwave-safe dish with a splash of water, place the salmon on top with a twist of pepper, cover and microwave.
Use odd leftover vegetables to make the most out of what you have in stock.
Difficulty level: Beginner
Serves: 4 people
Prep time: 5 minutes
Cooking time: 20 minutes
Typical values per serving:
Energy 1547kJ, 370kcals | Fats 17g | Saturated fats 2.4g | Carbohydrates 12g | Sugars 7.4g | Protein 38g | Salt 0.22g | Fibre 7.3g
4 salmon fillets
1 squeeze lemon juice
black pepper - to taste
2 medium carrots, sliced
1 small head of broccoli - broken into florets
½ head of cauliflower - broken into florets
8 baby corn - cut into 4 chunks
½ cup garden peas
Place the carrot slices, broccoli and cauliflower florets into a saucepan. Add an inch of water and bring to the boil. Keep boiling with the pot covered for 5-6 minutes.
Put the salmon fillets skin side down (unless skinless) on a piece of baking parchment on a heatproof dish. Top with a squeeze of lemon juice and black pepper. to taste
Grill salmon under a medium grill for 10-12 minutes, or bake in the oven at 180C for 12-15 minutes. It is done when it is firm to touch, starts to flake apart, and the centre is opaque.
While the salmon is grilling, add baby corn and garden peas to the saucepan of vegetables and boil for another 4-5 minutes, until all the vegetables are tender. Drain and keep warm until ready to serve.
Serve onto a plate.