Chipotle salmon and roasted carrot salad

This easy healthy dinner is loaded with veg like asparagus for good gut health and omega-3 fatty acids for improved cognitive function. It’s also low-cal and gluten-free.

Allergens: Recipe may contain milk, fish, sesame and lactose.

10 Ingredients

  • 2 tsp chipotle peppers in adobo sauce

  • 1 1/2 tbsp fresh lime juice

  • 3 tsp honey

  • 4 (about 120g each) skinless salmon fillets

  • 2 bunches baby carrots, trimmed, scrubbed

  • 1 tsp ground cumin

  • 2 bunches asparagus, trimmed, halved diagonally

  • 90g (1/3 cup) natural yoghurt

  • 2 tbsp chopped fresh mint leaves

  • 100g mixed salad leaves

5 Method Steps

  • Step 1

    Place the chipotle
    (2 tsp chipotle peppers in adobo sauce)
    , 1 tbsp lime juice and 2 tsp honey in a shallow dish. Stir until combined. Add the salmon
    (4 (about 120g each) skinless salmon fillets)
    and turn until coated. Cover and place in the fridge for 30 minutes to marinate.

  • Step 2

    Meanwhile, preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper. Place the carrots
    (2 bunches baby carrots, trimmed, scrubbed)
    on 1 prepared tray and spray with oil. Sprinkle with the cumin
    (1 tsp ground cumin)
    . Roast for 25 minutes or until almost tender.

  • Step 3

    Add the asparagus
    (2 bunches asparagus, trimmed, halved diagonally)
    to the carrot tray. Place the salmon on the remaining prepared tray and roast both trays for 10 minutes or until the carrots are golden, asparagus is tender crisp and salmon flakes easily when tested with a fork in the thickest part.

  • Step 4

    While the salmon and veg cook, place yoghurt
    (90g (1/3 cup) natural yoghurt)
    , mint
    (2 tbsp chopped fresh mint leaves)
    and remaining lime juice and honey in a small bowl. Stir until well combined.

  • Step 5

    Divide the salad leaves
    (100g mixed salad leaves)
    , carrots and asparagus among serving plates. Top each with a salmon fillet. Drizzle over the yoghurt dressing, season and serve.
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Image by Brett Stevens

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