Roasted Salmon and Veggies Superfood

Love your Body - Eat Healthy!

In moments you want to take a break from eating meat, fish and vegetables are the best to prepare. Healthy for your heart - here's a simple meal of salmon and veggies.


  • 1 bunch baby beetroot, trimmed, quartered
  • 500g kumara, cut into 4cm pieces
  • 1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle
  • 1/2 teaspoon cayenne pepper, plus extra to scatter
  • 1 orange, juiced, zest finely grated
  • 4 x 180g salmon fillets (skin on), pin-boned
  • 1/2 bunch kale, trimmed
  • 300g Brussels sprouts halved
  • Thick Greek-style yogurt, to serve
  • Chia seeds, to serve

How to Prepare Roasted Salmon and Veggies Superfood

Preheat oven to 200C. Place beetroot and kumara on a baking paper-lined baking tray. Drizzle with oil and sprinkle with 1/4 tsp cayenne pepper and salt. Roast for 15 minutes or until slightly tender.

Combine orange zest and juice, and 1 tbs oil in a bowl, season then add salmon and turn to coat. Line another tray with baking paper and spread over kale leaves.

Drizzle with 1 tbs oil, then top with salmon and drizzle over marinade. Toss sprouts with remaining 1 tbs oil, and remaining 1/4 tsp cayenne. Season with salt, then add to beetroot tray.

Place both trays in the oven, with vegetables on the bottom shelf (underneath salmon), for 15 minutes or until salmon is just cooked, kale is crisp and vegetables are tender.
Add salmon and kale to beetroot tray and scatter with chia seeds. Combine yogurt with extra cayenne, and drizzle tray with a little oil to serve.

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