Herb Crusted Salmon, Broccolini and Capsicum Bake
This delicious winter bake uses gut-friendly Free Food vegetables and salmon for brain-friendly omega-3 fats. Enjoy!
Ingredients
- Olive oil spray
- 250g sweet potato, scrubbed, unpeeled, cut into 1cm-thick rounds
- 1 medium red capsicum, seeded, cut into strips
- 1 medium yellow capsicum, seeded, cut into strips
- 1 slice wholegrain bread, roughly torn
- 1 tablespoon chopped chives*
- 1 tablespoon chopped flat-leaf parsley
- 2 teaspoons lemon juice
- 1 bunch broccolini*, cut into long florets
- 1 lemon, cut into wedges, plus extra, to serve
- 2 x 125g skinless salmon fillets
Method
- Preheat oven to 180°C. Line a large baking tray with baking paper. Place the sweet potato and capsicums on the tray, spray lightly with olive oil and bake for 15 minutes or until tender.
- Meanwhile, blitz the bread, chives, parsley and lemon juice in a food processor to form coarse crumbs.
- Add broccolini and lemon wedges to the roasted vegetable tray and spray lightly with oil spray. Place the salmon fillets on top of the vegetables and press the breadcrumb mixture onto the top of each salmon piece.
- Bake salmon and vegetables for a further 10–15 minutes, or until the vegetables are tender, and the salmon is cooked to your liking.
- Serve salmon and vegetables with a squeeze of lemon.
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