Name: Salmon with warm vegetable salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 1/4 cup (60ml) olive oil; 3 green onions, sliced thinly; 2 tablespoon fresh dill, chopped coarsely; 1 kilogram whole salmon fillet; 1 corn cob; 1 medium carrot (150g), chopped coarsely; 1/2 cup (60g) frozen peas; 170 gram asparagus, trimmed, chopped coarsely; 1 medium tomato (190g), seeded, chopped coarsely; 100 gram baby spinach leaves; 425 gram can baby beetroots, drained, quartered

Ingredients

1/4 cup (60ml) olive oil

3 green onions, sliced thinly

2 tablespoon fresh dill, chopped coarsely

1 kilogram whole salmon fillet

1 corn cob

1 medium carrot (150g), chopped coarsely

1/2 cup (60g) frozen peas

170 gram asparagus, trimmed, chopped coarsely

1 medium tomato (190g), seeded, chopped coarsely

100 gram baby spinach leaves

425 gram can baby beetroots, drained, quartered

Method

1.Preheat oven to 180°C (160°C fan-forced). Oil large baking tray.

2.Combine 2 tablespoons of the oil with onion and dill in small bowl; rub over salmon. Place salmon, skin-side down, on tray.

3.Roast salmon, uncovered, about 15 minutes or until it is firm to touch.

4.Meanwhile, cut kernels from corn cob. Heat remaining oil in large frying pan; cook corn, carrot and peas, stirring, until tender.

5.Add asparagus and tomato; cook, stirring, until just tender. Add spinach and beetroot; toss gently to combine.

6.Cut salmon into six pieces; serve on warm salad.

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Ingredients

Method

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