Roasted Salmon Salad (LC) / Roasted Salmon Tray (HC)

Ingredients

• 160g (1 cup) (6 oz) potatoes (for dinner portion only & for lunch, replace potato with mixed salad)

• 1 tsp olive oil 

• Black pepper 

• 80g (½ cup) (2¾ oz) courgette (zucchini)

• 1 small onion

• 2 carrots 

• 1 small salmon fillet

• 1 tsp lemon juice 

• 1 tsp mixed herbs, dried

Instructions:

1. Preheat oven to 200°C / 390°F / Gas Mark 6. Toss the potatoes in 1 tsp of olive oil. Season with pepper, arrange on a large baking tray and bake for 15 minutes, then remove from the oven.

2. While the potatoes are roasting, slice the vegetables and drizzle over a little olive oil and mixed herbs. Season the salmon and squeeze some lemon juice on it.

3. Pop the potatoes to one side of the baking tray and arrange the salmon and vegetables next to the potatoes.

4. Bake for another 20 minutes or until salmon is cooked through (if your carrots are big/thick, can place on the tray at the same time as the potatoes).

Top Tip

Make extra for tomorrow’s lunch (serve with side salad instead of potatoes).

Lunch & Dinner

Serves: 1

Low & High Carb