Salmon & Roast Veg with Coriander Pesto

Prep Time:

15 minutes

Cooking Time:

30 minutes

Ingredients

Serves 4

2 small sweet potatoes or 1/2 butternut squash peeled and cubed
2 peppers chopped into large pieces
1 red onion peeled and cut into wedges
100g fine green beans, halved
1 clove garlic crushed
Salt and pepper
1 tsp rosemary/ thyme
4 fillets of salmon/ trout (or use 1 larger piece as seen here).

Coriander pesto:
1 handful of coriander
50ml olive oil
Juice of half a lime
Salt and pepper

Try this simple, yet substantial one-pan dinner packed with anti-inflammatory fats to clear brain fog and boost mood.

Benefits

Our brains are made up of about 60% fat, so we can nourish our brains with essential fats Fish such as salmon and trout provide excellent sources of iodine and omega-3s. Sweet potatoes and squash are rich in beta-carotene, beneficial for health of the skin and eyes, they are high in fibre, which helps support digestive system and may help to improve blood sugar regulation for those with Type 2 diabetes.

Method

Preheat your oven to 200 deg C
Chop veg and combine all (except beans at this stage) with 2 tablespoons olive oil, salt, pepper, herbs and garlic in a mixing bowl.
Lay out on a large baking tray. Place in the oven and roast the vegetables for 15 minutes.
Drizzle the salmon fillets and beans with olive oil, salt and pepper.
When the 15 minutes are up, remove the pan from the oven, and give the veggies a good stir, then rearrange the veggies back into a single layer. Place the salmon fillets in amongst the veggies, so the salmon skin is touching the pan, and top the veg with the beans.
Place the pan back in the oven and roast for a further 10 minutes, or until the salmon is done to your liking.
Prepare the pesto by chopping the coriander and mixing it with the oil, lime, salt and pepper.
Plate up, drizzle with pesto and serve with rocket/ salad leaves.

Salmon & Roast Veg with Coriander Pesto

Ingredients

Benefits

Method

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