Lucia enjoys her salmon with roasted veggies instead of chips.
Preparation time: 15 min
Cooking time: 35 min
You will need
750 g butternut, cubed
4 potatoes, parboiled and cut into thin wedges
1 each green and yellow pepper, sliced
250 g asparagus
30 ml (2 tbsp) veggie sprinkle
oil to drizzle
4 salmon fillets
1 lemon, halved
15 ml (1 tbsp) honey
60 ml (4 tbsp) breadcrumbs
1-2 red chillies, seeded and finely chopped
2 cloves garlic, crushed
125 ml (½ cup) chopped fresh parsley
freshly ground pepper
1. veggies Preheat the oven to 180 °C and lightly grease a roasting pan with oil. 2. Put all the veggies in a pan, season with the veggie sprinkle and drizzle with oil. Roast for 20 to 30 minutes or until done. 3. saLMon Put the salmon fillets on a greased roasting pan and squeeze the fresh lemon on top. 4. topping Mix the topping ingredients and spread on top of each fillet. Lightly season with pepper and roast for about 6 minutes or until done – be careful not to overcook. The fish should flake cleanly with a fork. Serve with the roasted veggies. tips Q Instead of asparagus, use baby marrows cut into matchsticks. Q Substitute salmon with any white fish, such as hake or snoek.
Read the article in the Drum of 28 April 2011 – and share your views below.