Sweet Chilli Salmon on a bed of balsamic roasted vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Atlantic Salmon (fish), 3 x 150g fillets with skin, total 450 grams*Courgette, 200 gram(s) Red Onions, raw, 2 medium (2-1/2" dia) Shiitake Mushrooms, 150 grams *Peppers, sweet, red, fresh, 1 large (2-1/4 per lb, approx 3-3/4" Cherry Tomatoes, Fresh, 1 Tomato, 12 serving Crucials Thai style sweet chilli sauce, 30 gram(s) *Balsamic Vinegar, 1 tbsp *One Cal Olive oil spray (1 cal per spray), 20 serving
Rough chop all veg, spray large cooking tray liberally with oil so that bottom is covered, (my tin is approx 20 sprays). Cover bottom of tin with tablespoon of balsamic vinegar. Rough chop all veg into good size chunky pieces and shake in pan thru oil and vinegar, spray top layer of veg to ensure against drying out. Cook in oven for approx 40 min at 200C.
Wrap salmon fillets skin side up loosly in in tinfoil and bake in oven for approx 20 mins until fish is cooked thru. For last 5 mins of cooking fish, unwrap and grill for crispy skin.
When plating up layer veg on plate with salmon skin side up on top drizzle each piece of salmon with thai chilli sauce to taste. (RECIPE HAS NUTRITIONAL VALUE FOR ONE TABLESPOON OF DRESSING)
Serving Size: 3
Number of Servings: 3
Recipe submitted by SparkPeople user UKPOOHBEAR.
Wrap salmon fillets skin side up loosly in in tinfoil and bake in oven for approx 20 mins until fish is cooked thru. For last 5 mins of cooking fish, unwrap and grill for crispy skin.
When plating up layer veg on plate with salmon skin side up on top drizzle each piece of salmon with thai chilli sauce to taste. (RECIPE HAS NUTRITIONAL VALUE FOR ONE TABLESPOON OF DRESSING)
Serving Size: 3
Number of Servings: 3
Recipe submitted by SparkPeople user UKPOOHBEAR.
Nutritional Info Amount Per Serving
- Calories: 387.4
- Total Fat: 12.6 g
- Cholesterol: 106.5 mg
- Sodium: 91.0 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 4.5 g
- Protein: 41.4 g
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