Low in saturated fat this dish is a good source of anti-inflammatory essential omega 3 fatty acids. These fats are very important for heart, joint and brain health. Salmon is also one of the popular fish we can eat to ensure we are getting enough vitamin D in our diets.
- 4 salmon steaks
- 2 sweet potatoes
- 1 tbsp Natural yoghurt
- Vegetables of your choice e.g. red, orange, and yellow peppers, red onions, courgettes, parsnips, carrots, celery, chopped olives or capers.
- Sprigs of fresh rosemary
- Olive oil
- 1 tbsp runny honey
- 2 cloves garlic, smashed
- Lemon or lime juice
- Chilli flakes
WHAT TO DO
Choose your winter vegetables from the fridge, chop them up and throw them in a single layer only onto a roasting tin.
Mix a tablespoon of olive oil with one tablespoon of honey and drizzle over the vegetables. Add 2 smashed cloves of garlic and some sprigs of rosemary.
Roast them in the oven at 180°C for about half an hour. Give them a quick shuffle on the tray halfway through cooking time and add a little more olive oil if necessary.
Wrap 4 salmon steaks in individual foil parcels with a squeeze of lemon or lime juice, some flaked chilli and lots of pepper. Place in the oven 10 minutes after you have put your roasted vegetables in. Cooking time is approx 20 minutes.
While the vegetables are roasting, peel, steam and mash the sweet potato. Then add a little natural yogurt which will give it extra creaminess.
Serve the roasted vegetables with a dollop of the rich, creamy sweet potato and a salmon steak garnished with chilli flakes.
IE-CH-728(1) Date of Preparation March 2022