Calories per serve: 489
Gluten Free | Pescatarian
The beauty of this recipe is that it's all made on 1 tray! Throw all your ingredients on it, then whack it in the oven. So easy for a mid week meal!
Salmon is a great source of Omega 3 - vital for cognitive function, reducing inflammation, eye health and important for the development of the growing bubba during pregnancy.
600g fresh salmon or 4 pieces
3 tablespoons Extra Virgin Olive Oil (EVOO)
1 tablespoon ground cumin
1 teaspoon salt
1 teaspoon pepper
2 bunches baby broccolini
200g chickpeas (½ tin, drained)
¼ red chilli, chopped
Herby Lemon Sauce:
¾ cup (187g) Greek yoghurt
1 lemon, juiced
2 tablespoons ground cumin
½ tablespoon EVOO
Pre heat oven to 180°C. Place a baking paper on a large baking tray or dish.
In a medium bowl, mix 2 tablespoons of EVOO, ground cumin, salt and pepper. Submerge the salmon into the spice mix, then place it on the tray.
Chop ¼ of the broccolini stalks off, then place on the tray with the drained chickpeas and chilli. Drizzle the tray with the remaining EVOO.
Place the tray in the oven for approximately 18-20 minutes or until the salmon is cooked through. Check the tray after 10 minutes to ensure the broccolini heads aren’t burning.
To make the yoghurt dressing, place yoghurt, EVOO, lemon juice and ground cumin in a small bowl. Stir together until well combined.
Assemble 1 piece of salmon, a handful of broccolini and chickpeas on a plate. Drizzle with the herby lemon dressing.
If you like your salmon a little pink in the middle, cook for approximately 15-18 minutes.
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