Baked Salmon with Turmeric Roast Veggies & Yoghurt

Baked Salmon with Turmeric Roast Veggies & Yoghurt

Ready in 40 minutes • Serves 4
This dish most recently appeared in My Winter Wellness (4 Nights For 4) on Sunday, August 2, 2020.
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Ingredients

Veggies

  • 1/2 cauliflower, cut into small florets
  • 2 carrot, sliced 2cm
  • 1 red onion, cut into wedges
  • 3 garlic clove, minced
  • 2 can chickpeas, drained & rinsed
  • 1/2 pack turmeric spices
  • 1 drizzle of oil
  • 1 pack sliced almonds
  • 1 pack baby leaf lettuce
  • 1 tsp apple cider vinegar
  • 1 tsp salt

Salmon

  • 600g salmon
  • 1/2 pack turmeric spices
  • 1 drizzle of oil

To Serve

  • 150g yoghurt
  • 1/4 tsp garlic chilli blend (optional)

Steps

  1. Before you start. Preheat oven to 220°C bake (or 200°C fan bake).
  2. Prep veggies. Prep cauliflower, carrot, onion, garlic and chickpeas.
  3. Cook veggies. Spread veggies and chickpeas in a single layer on a lined oven tray and toss with first measure of turmeric spices, oil and salt. Roast on upper oven rack for 25-30 minutes, until tender and golden.
  4. Prep salmon. Pat salmon dry and place on a second lined oven tray. Rub with second measure of turmeric spices, oil and season with salt and pepper.
  5. Finish veggies & bake salmon. When veggies have about 10 minutes cook time remaining, sprinkle almonds over veggies and return to oven. Bake salmon on lower oven rack for 10-12 minutes or until cooked to your liking. Rest.
  6. To finish. Fold lettuce and vinegar through cooked veggies and chickpeas. Flake salmon into bite sized pieces.
  7. Serve. Veggies and chickpeas topped with salmon, a drizzle of yoghurt and garlic chilli blend.

Nutritional Information

Energy 2926 kj
699 kcal
Protein 44.2g
Carbohydrate 30.8g
Fat 41.9g