Salmon Easy Main

Roast salmon and kale

Name: Roast salmon and kale
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 bunch baby beetroot, trimmed, quartered; 500g kumara, cut into 4cm pieces; 1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle; 1/2 tsp cayenne pepper, plus extra to scatter; Finely grated zest and juice of 1 orange; 4 x 180g salmon fillets (skin on), pinboned; 1/2 bunch kale, trimmed; 300g Brussels sprouts, halved; Thick Greek-style yoghurt and chia seeds, to serve

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by Warren Mendes

delicious. team

Oct 03, 2015

Meat and vege has never looked this good - get your superfood dose from baked salmon with kale, crispy Brussels sprouts and beetroot.

1 bunch baby beetroot, trimmed, quartered
500g kumara, cut into 4cm pieces
1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle
1/2 tsp cayenne pepper, plus extra to scatter
Finely grated zest and juice of 1 orange
4 x 180g salmon fillets (skin on), pinboned
1/2 bunch kale, trimmed
300g Brussels sprouts, halved
Thick Greek-style yoghurt and chia seeds, to serve

Method

1.

Preheat oven to 200°C. Place beetroot and sweet potato on a baking paper-lined baking tray. Drizzle with oil and sprinkle over 1/4 tsp cayenne pepper and salt. Roast for 15 minutes or until slightly tender.
2.

Combine orange zest and juice, and 1 tbs oil in a bowl, season then add salmon and turn to coat. Line another tray with baking paper and spread over kale leaves. Drizzle with 1 tbs oil, then top with salmon and drizzle over marinade. Toss sprouts with remaining 1 tbs oil, and remaining 1/4 tsp cayenne. Season with salt, then add to beetroot tray. Place both trays in the oven, with vegetables on the bottom shelf (underneath salmon), for 15 minutes or until salmon is just cooked, kale is crisp and vegetables are tender.
3.

Add salmon and kale to beetroot tray and scatter with chia seeds. Combine yoghurt with extra cayenne, and drizzle tray with a little oil to serve.