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Superfood tray roast
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Satisfying roasted salmon and vegetables - a nourishing meal for quick weeknight dinners.
Ingredients:
  • Chia seeds, to serve
  • 1 bunch baby beetroot, trimmed, quartered
  • 500g kumara, cut into 4cm pieces
  • 60ml olive oil
  • 1/2 tsp cayenne pepper, plus extra to scatter
  • 1 orange, juiced, zest finely grated
  • 4 x 180g salmon fillets (skin on), pinboned
  • 1/2 bunch kale, trimmed
  • 300g Brussels sprouts, halved
  • Thick Greek-style yoghurt, to serve
Instructions:
  • Preheat the oven to 200C. Arrange beetroot and kumara on a baking paper-lined tray. Drizzle with oil and sprinkle with 1/4 tsp cayenne pepper and salt. Roast for about 15 minutes until they are slightly tender.
  • In a bowl, mix together orange zest, orange juice, and 1 tablespoon of oil. Season the mixture and add salmon, turning to coat. Line a separate tray with baking paper and arrange kale leaves on top. Drizzle with 1 tablespoon of oil. Place the salmon on the kale and pour the marinade over. Toss Brussels sprouts with the remaining 1 tablespoon of oil and the remaining 1/4 teaspoon of cayenne. Season with salt and add them to the tray with the beetroot.
  • Place both trays in the oven, positioning the vegetables beneath the salmon on the bottom shelf. Bake for 15 minutes, or until salmon is perfectly cooked, kale is crispy, and vegetables are tender.
  • Place the salmon and kale onto the beetroot tray and sprinkle with chia seeds. Mix the yogurt with additional cayenne, then lightly drizzle the tray with oil before serving.

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