INGREDIENTS
Serves 4
318 calories per portion
400g trimmed green beans, blanched and refreshed
200g broccoli florets, blanched and refreshed
200g asparagus spears, blanched and refreshed
juice of 2 lemons, plus husks
2 tbsps olive oil
1 tsp chilli flakes
salt and pepper
30g black Greek olives
4 vines of cherry tomatoes, vine included
4 salmon fillets (100g each)
METHOD
Preheat oven to 200°C/400°F.
Place blanched veggies and seasonings in a large roasting pan, squeezing the juice of 1 lemon over them. drizzle with olive oil. scatter in the olives and place vine tomatoes on top.
Lay the fillets, skin side down, as a top layer, and squeeze over the second lemon, throwing in the husks. oven roast for 20 minutes. the tomatoes and lemon will have made a wonderful juice to spoon over the fish.
Serves 4
318 calories per portion
400g trimmed green beans, blanched and refreshed
200g broccoli florets, blanched and refreshed
200g asparagus spears, blanched and refreshed
juice of 2 lemons, plus husks
2 tbsps olive oil
1 tsp chilli flakes
salt and pepper
30g black Greek olives
4 vines of cherry tomatoes, vine included
4 salmon fillets (100g each)
METHOD
Preheat oven to 200°C/400°F.
Place blanched veggies and seasonings in a large roasting pan, squeezing the juice of 1 lemon over them. drizzle with olive oil. scatter in the olives and place vine tomatoes on top.
Lay the fillets, skin side down, as a top layer, and squeeze over the second lemon, throwing in the husks. oven roast for 20 minutes. the tomatoes and lemon will have made a wonderful juice to spoon over the fish.
