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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.


  • 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


  • 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

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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