Enjoy this quick, easy and deliciously nutritious dish, packed with plant-based diversity and a hit of Omega-3 from the succulent salmon fillets.
Ingredients
- 3 fillets of wild Alaska salmon (I used Sockeye)
- 1 large sweet potato, cut into chunks
- 1 aubergine/eggplant, sliced & halved
- 1 courgette/zucchini, sliced
- 1 red pepper, sliced
- 1 green pepper, sliced
- 12 Brussels sprouts
- 1 large red onion, cut into chunks
- 1 pack of vine tomatoes, approx. 16
- 4 tbsp extra virgin olive oil
- 1 tbsp dried basil
- 1 tbsp paprika
- 3 garlic cloves, crushed
- Handful of Kalamata olives
- 1/2 lemon, cut into wedges
Method
- Preheat the oven to 180C
- In a small bowl, combine the dried basil, paprika, crushed garlic and extra virgin olive oil.
- Brush some of the mixture onto the wild Alaska salmon fillets and place them back into the fridge.
- Scatter the sweet potato chunks onto a large roasting dish and drizzle them with a tiny bit of the seasoning mix.
- Place the sweet potato in the oven for 15 minutes.
- Take out of the oven and add the aubergine, courgette, red and green peppers, Brussels sprouts and red onion to the roasting dish. Coat with rest of the seasoning and place the dish back in the oven for 15 minutes.
- Next add the wild Alaska salmon, tomatoes and olives, then place the dish back in the oven for a further 15 minutes (or until the salmon is cooked, depending on it thickness and your preferences).
- Serve with a squeeze of lemon and dig in. For more Wild Alaska seafood recipes, head over to alaskaforeverwild.com
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