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Serves 2
Prep time 10 minutes
Cook time 15 minutes
Gluten Free, Dairy Free, Nut Free
2 tbsp extra virgin olive oil
1. Pre-heat oven to 200°C. Place the olive oil, juice and zest of half a lemon, crushed garlic and mustard in the base of a large oven-safe dish. Season with salt and pepper and mix well to combine.
2. Add the salmon fillets to the pan and coat them well in the marinade. Move fillets into the centre of the pan and scatter the broccolini, olives and cherry tomatoes around the salmon fillets.
3. Add the remaining lemon halve to the tray. Place in the oven and bake for 15 minutes or until the salmon is golden brown.
4. Remove from oven, top with fresh parsley and squeeze over the roasted lemon halve. Serve immediately.
Store leftovers in an airtight container in the fridge for up to 2 days.
Kilojoules | 2010kJ | Protein | 30.4g |
Carbohydrates, total - sugars, total |
10.1g 7.8g |
Fat, total - saturated fat |
32.1g 6.4g |
Sodium | 290mg |
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