New Year New Post! Activity has been somewhat on the dormant side here on this blog for a while. Just life. What more can I say?
What better way to welcome in the January blues with a rainbow platter of goodness. The kids love simple baked salmon; the chestnuts and sweet potato add natural sweetness, balanced with a tang of lemon juice at the end to complement the Italian seasoning. Also works as an easy and colourful vegetable side dish without the salmon.
Italian Sheet Pan Roast Rainbow Vegetables with Salmon
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free
Serves 2
Ingredients:
2 salmon fillets (approx 120g each), skin on
225g brussel sprouts, trimmed and halved/ quartered depending on size (leave whole if tiny)
1 medium carrot, peeled and sliced into 1/2" discs
1 medium sweet potato, peeled and cut into 1/2" cubes
1/2 cup (100g) cooked and peeled chestnuts (I use the vacuum packed ones)
1/2 cup baby plum tomatoes
1/2 lemon cut into 2 wedges
3 tbsp olive oil
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp dried garlic powder
generous pinch of sea salt
freshly ground black pepper
Instructions:
1. Preheat oven to 180 degrees celsius, 356 degrees farenheit. Line a baking sheet with baking parchment (for ease of washing up!)
2. Place prepared sprouts, carrot, sweet potato, tomatoes, lemon wedges and chestnuts on baking sheet; drizzle over olive oil and sprinkle over herbs and seasoning.
3. Smoosh everything together by hand to evenly coat.
4. Pat dry salmon fillets and rub in the seasoned olive oil mix before placing skin side down on tray and sprinkiling with a little extra sea salt and black pepper.
5. Arrange everything in a single layer where possible leaving gaps between.
6. Bake in preheated oven for 25-30mins, or until salmon is cooked through and vegetables are tender and lightly browned on edges (depends on the size of the vegetable and thickness of fish).
7. Serve with lemon juice squeezed over and a handful of fresh salad leaves.
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| Italian Sheet Pan Roast Rainbow Vegetables with Salmon |
What better way to welcome in the January blues with a rainbow platter of goodness. The kids love simple baked salmon; the chestnuts and sweet potato add natural sweetness, balanced with a tang of lemon juice at the end to complement the Italian seasoning. Also works as an easy and colourful vegetable side dish without the salmon.
Italian Sheet Pan Roast Rainbow Vegetables with Salmon
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free
Serves 2
Ingredients:
2 salmon fillets (approx 120g each), skin on
225g brussel sprouts, trimmed and halved/ quartered depending on size (leave whole if tiny)
1 medium carrot, peeled and sliced into 1/2" discs
1 medium sweet potato, peeled and cut into 1/2" cubes
1/2 cup (100g) cooked and peeled chestnuts (I use the vacuum packed ones)
1/2 cup baby plum tomatoes
1/2 lemon cut into 2 wedges
3 tbsp olive oil
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp dried garlic powder
generous pinch of sea salt
freshly ground black pepper
Instructions:
1. Preheat oven to 180 degrees celsius, 356 degrees farenheit. Line a baking sheet with baking parchment (for ease of washing up!)
2. Place prepared sprouts, carrot, sweet potato, tomatoes, lemon wedges and chestnuts on baking sheet; drizzle over olive oil and sprinkle over herbs and seasoning.
3. Smoosh everything together by hand to evenly coat.
4. Pat dry salmon fillets and rub in the seasoned olive oil mix before placing skin side down on tray and sprinkiling with a little extra sea salt and black pepper.
5. Arrange everything in a single layer where possible leaving gaps between.
6. Bake in preheated oven for 25-30mins, or until salmon is cooked through and vegetables are tender and lightly browned on edges (depends on the size of the vegetable and thickness of fish).
7. Serve with lemon juice squeezed over and a handful of fresh salad leaves.
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