Roasted Salmon & Greens
Ingredients
- 500g salmon, skin removed, cut into cubes
- 2 broccoli, cut into small florets
- 1 bunch of asparagus, sliced
- 1 green cabbage, quartered
- 200g frozen edamame, thawed
- 2 tbsp olive oil
- 1 tsp sea salt
- 1 tsp pepper
- 2 tbsp slivered almonds, lightly toasted in a pan
Sesame Dressing:
- 2 tbsp soy sauce
- 2 tbsp sesame seeds
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- 1 tsp honey
To Serve:
- Steamed jasmine rice
The inspiration behind the dish
Inspired by @SezzyBrown on Instagram, I set out to put my own spin on a recipe that showcases the natural flavour of fresh salmon while incorporating a variety of vibrant, nutrient-dense vegetables.
Roasting the vegetables until they’re crispy creates a perfect contrast with the tender, flaky salmon. Combined with a salty dressing, crunchy almonds, and protein-packed edamame, this dish achieves a satisfying and nutritious blend of textures and flavours.
Directions
- Preheat oven to 220°C and line a large baking tray with baking paper.
- Place the salmon in the centre of the tray, surrounded by the sliced vegetables. Drizzle with olive oil, and season with salt and pepper. Bake for 20 minutes or until the vegetables become crispy and the salmon is cooked through.
- Whisk together the dressing ingredients and set aside.
- Once cooked, transfer the salmon and vegetables to a large bowl and toss with the almonds and edamame. Drizzle the dressing over the dish and serve with rice. Enjoy!
Ingredients
- 500g salmon, skin removed, cut into cubes
- 2 broccoli, cut into small florets
- 1 bunch of asparagus, sliced
- 1 green cabbage, quartered
- 200g frozen edamame, thawed
- 2 tbsp olive oil
- 1 tsp sea salt
- 1 tsp pepper
- 2 tbsp slivered almonds, lightly toasted in a pan
Sesame Dressing:
- 2 tbsp soy sauce
- 2 tbsp sesame seeds
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- 1 tsp honey
To Serve:
- Steamed jasmine rice
The inspiration behind the dish
Inspired by @SezzyBrown on Instagram, I set out to put my own spin on a recipe that showcases the natural flavour of fresh salmon while incorporating a variety of vibrant, nutrient-dense vegetables.
Roasting the vegetables until they’re crispy creates a perfect contrast with the tender, flaky salmon. Combined with a salty dressing, crunchy almonds, and protein-packed edamame, this dish achieves a satisfying and nutritious blend of textures and flavours.
Directions
- Preheat oven to 220°C and line a large baking tray with baking paper.
- Place the salmon in the centre of the tray, surrounded by the sliced vegetables. Drizzle with olive oil, and season with salt and pepper. Bake for 20 minutes or until the vegetables become crispy and the salmon is cooked through.
- Whisk together the dressing ingredients and set aside.
- Once cooked, transfer the salmon and vegetables to a large bowl and toss with the almonds and edamame. Drizzle the dressing over the dish and serve with rice. Enjoy!
Helpful Tips
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Substitutions
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