Serves
2
Salmon with Root VegChips and Cabbage
If you really fancy chips then you should try root veg chips. They go really sweet from caramelising in the oven.
Ingredients
- 2 tsp olive oil
- 180g carrots, peeled and cut into batons
- 180g celeriac, peeled and cut into batons
- 2 wild salmon fillets (125g per fillet)
- 1/2 red onion, chopped
- 1 small apple, cored and chopped into tiny pieces
- 230g red cabbage, chopped thin
- 1 tbsp balsamic vinegar
- 50g spring greens, chopped
Directions
- Preheat oven to 200°C.
- Place 1 tsp oil in a roasting dish and pop in the oven until the oil melts.
- Add the carrots and celeriac, coat with the oil, and season with salt and pepper.
- Pop in the oven for 45 minutes. For the last 20 minutes of cooking, add the salmon fillets.
- Meanwhile in a small pan add the 1 tsp oil and onion and mix on high heat for a few minutes.
- Add the cabbage and balsamic vinegar and bring to a simmer and pop the lid on. This can cook the whole time the veg is in the oven.
- When the oven vegetables are almost ready, add the spring greens to the cabbage and mix for 3 minutes, until wilted.
- Serve hot.
- Kcal: 399
- Protein: 31g
- Fat: 18g
- Carbs: 21g
- Fibre: 12g
