104kcal
1g
15g
1g
2g
4g
11g
26mg
- 120g / 4oz Salmon fillet
- 450g / 1lb Maris Piper potatoes
- 1 tbsp Garlic-infused olive oil
- 2 small Courgette (zucchini)
- 4 large Garlic clove
- 1 Lemon
- 30g / 1oz Unsalted butter or dairy-free spread
- to taste freshly ground Black pepper
1. Preheat the oven to 200°C (220°C fan)/425°F.
2. Peel 450g/1lb Maris Piper potatoes, cut in half lengthways, then into 1.5cm/0.6in wedges. Arrange on a lined baking tray, drizzle with 1 tbsp garlic-infused olive oil, and bake for 10 minutes.
3. Cut 2 small courgettes into quarters lengthways. Add to the tray along with 4 large garlic cloves (unpeeled) after 5 minutes.
4. Meanwhile, cut 1 lemon in half, reserving 3 slices. Juice the other half into a microwaveable bowl, add 30g/1oz unsalted butter or dairy-free spread, and microwave for 40 seconds until melted.
5. Remove the tray, flip the vegetables, and arrange the 3 120g/4oz salmon fillets skin-side down. Pour lemon butter over the fillets, top with lemon slices.
6. Bake for 15 minutes until salmon is cooked through.
11% of RDI
40% of RDI
15% of RDI
34% of RDI
34% of RDI
40% of RDI
16% of RDI
Salmon is rich in omega-3 fatty acids and protein, making it an excellent choice for children. Ensure the salmon is fully cooked before serving.
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