Posted on April 28, 2015 by Jenny Cromack
Salmon With Roasted Beetroot and Spinach Salad
Kcal 543 Protein 33g Carbs 27g Fat 32g Sat 3g
This healthy salmon recipe is high in protein and good fats as well as being high in calcium, iron and vitamin C. If you are looking for a more substantial meal try serving with quinoa or bulgar wheat.
Ingredients
- 4 small fresh beetroots, about 200g
- 1 tsp coriander seeds, lightly crushed
- 2 skinless salmon or trout fillets
- 2½ small oranges, zest of 1 and juice of half
- 3 tbsp pumpkin seeds
- 1 garlic clove
- 1 red onion, finely chopped
- 4 handfuls baby spinach leaves
- 1 avocado, thickly sliced
Method
- Heat oven to 180C, 160C fan, gas 4. Trim the stems of the beetroot and reserve any tender leaves that are suitable for eating in the salad. Cut the beetroots into quarters and then add a little oil add the coriander seeds, and some seasoning then pile into the centre of a large sheet of foil and wrap up like a parcel. Bake for 45 mins or until the beetroots are tender then top with the salmon, scatter over half the orange zest and return to the oven for 15 mins. To toast the pumpkin seeds, put them in the oven for 10 mins.
- Meanwhile cut the peel and pith from 2 oranges then cut out the segments with a sharp knife working over a bowl to catch the juices. grate the garlic and leave for 10 mins. Stir the garlic into the orange juice and remaining oil with seasoning to make a dressing.
- Remove the parcel from the oven and carefully lift off the fish. Add everything to the plate and drizzle over the dressing for the best taste serve while still warm.
We hope you enjoy this healthy salmon recipe.