Mediterranean Baked Salmon

Nutrition per serve

Ingredients

• 1pcs small sweet potato
• 1pcs zucchini
• 30g pitted kalamata olives
• 1clove garlic
• 10g mint and garlic seasoning
• 2pcs Tasmanian salmon fillets
• 50g red pesto
• 23ml olive oil
• 10ml honey
• 30ml mayonnaise

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Peel the sweet potato and cut into 2cm chunks. Cut the zucchini into 1.5cm chunks. Quarter the olives. Crush or finely chop the garlic.
2. Step 2 — Roast veggies
   Combine half the mint and garlic seasoning, 1 tbs olive oil and 2 tsp honey in a large bowl. Add the sweet potato and zucchini, season with salt and pepper and toss to coat. Put on the lined tray and roast for 25 mins. Reserve the bowl.
3. Step 3 — Roast salmon
   Meanwhile, combine the garlic, remaining mint and garlic seasoning and 2 tsp olive oil in the reserved bowl. Add the salmon, season with salt and pepper and turn to coat. Put the salmon on top of the veggies, skin-side up, and add the olives to the tray. Roast for a further 8-10 mins until the salmon is just cooked or cooked to your liking and the veggies are tender.
4. Step 4 — Make red pesto sauce
   Combine the red pesto and 2 tbs mayonnaise in a bowl. Season with salt and pepper.
5. Step 5 — Serve up
   Divide the salmon, veggies and olives among plates. Drizzle with any tray juices, spoon over the red pesto sauce and enjoy!
6. Step 6 — Make it yours
   Do you have any parsley or mint in the fridge? Scatter the leaves over the tray bake before serving for an extra pop of colour and fresh flavour.

Allergens

Eier, Sojabohnen, Sulfit, Fisch, Milch, Almond