Fulfilling your omega-3 requirements has never been so easy with this tasty, nutrient-packed dish. Served with sweet potatoes and tender broccolini, the salmon is cooked and crispy in just eight minutes, making this one likely to earn a place on your weekly dinner rotation.
Ingredients
- 4 x 120-140g fillets salmon (skin on)
- 1 medium sweet potato (peeled and sliced ½ cm thick)
- 2 bunches broccolini
- 1 tbs pumpkin seeds/pepitas
- 1 tbs sunflower seeds
- 1 tbs slithered almonds
- ¼ tsp nutmeg
- 1 tsp extra virgin olive oil
- salt and pepper
- 2 small lemons (halved)
- extra virgin olive oil to drizzle
Method
Spray a black enamel tray with a little cooking spray. Line with baking paper. Place the empty tray into the Combair SLP oven on Level 1.
Line a second black enamel tray with baking paper. Spread out the sweet potato rounds on the tray. Drizzle with 1 tsp extra virgin olive oil. Sprinkle over the nutmeg and season with salt and pepper. Place the tray into the oven on Level 3.
Select Pizza Plus on your Combair oven. Set the temperature to 220°C. Allow oven to preheat whilst it start to cook the sweet potato.
When the oven reaches temperature, place the salmon fillets, skin side down onto the hot empty tray. Place the lemon pieces on the same tray, flesh side down.
Cook salmon for 8 minutes or until skin is crispy. Remove the salmon from the oven tray and set aside, skin side up, to rest.
Add the broccolini on top of the sweet potato and return to the oven. Add the nuts and seeds to the tray that the salmon was on and return to the oven. Cook sweet potato, broccolini and nuts/seeds for 4 minutes.
Serve the sweet potato slices on a plate topped with broccolini, salmon and sprinkled with nuts and seeds. Squeeze over the grilled lemon and drizzle with a little extra virgin olive oil to serve.
Recipe presented by V-ZUG
