Roast salmon with roasted vegetables

Health benefits:

• Contains Omega 3 fatty acids
• Contains anti-inflammatory properties
• High in protein

Serves 4 

Preparation & cooking time 45 mins 

Ingredients 

• Around 540g fresh salmon – large fillet or 4 individuals  
• 110g asparagus 
• 100g cherry or plum tomatoes 
• 200g button cup or chestnut mushrooms 
• A few sprigs of fresh thyme 
• 600g of any small white potatoes 
• Handful of pumpkin seeds 
• 3 tbsp of olive or rapeseed oil 
• Salt & pepper (not too much salt) 

Method  

• Place the potatoes into a saucepan with water and boil until cooked (15 to 20 mins) 
• While the potatoes are boiling preheat the oven to 175C 
• Place the salmon on a baking tray, chop the mushrooms into half and place them into the same baking tray along with the tomatoes and asparagus 
• Remove the thyme leaves from the stems and season the fish and vegetables with salt and pepper 
• Put two tbsp of oil into the tray and mix everything together and then place the vegetables on the outside of the fish 
• Put the pumpkin seeds on top of the salmon and cover the tray with foil  
• Strain the potatoes and place them into a separate baking tray 
• Coat the potatoes with one tbsp of oil 
• Put both trays into the oven and bake for around 25 mins or until the fish is cooked  

• Wheat-free
• Gluten-free
• Dairy-free