RECIPE: Tray Baked Salmon with Mediterranean Roast Veggies

Serves 4


4 x 120g skinless Salmon fillets
400g Carisma low carb potatoes
200g Asparagus, ends trimmed
1 bunch fresh Basil
200g Gourmet tomatoes
2 tbs extra virgin Olive Oil
1 tbs Balsamic Vinegar
Salt & Pepper to taste


Pre-heat the oven to 200 degrees C.

Slice potatoes into quarters then boil with skin on for 15-20 mins. Be careful not to over-cook them.

Drain the potatoes and season with salt and pepper.

Spread the boiled potatoes evenly onto an oven-proof baking dish and drizle with 1 tbs olive oil. Roast for 20 mins until starting to brown.

Toss the asparagus in with the potatoes and roast for a further 15 mins.

Add the tomatoes and drizzle with balsamic vinegar, then lay the salmon fillets on top. Drizzle with the remaining olive oil.

Bake for a final 10-15 minutes until the salmon is cooked to your liking.

Scatter over the basil leaves and serve straight from the dish.

MACROS (per serve):

373 Calories, 28g Protein, 14g Carbs, 23g Fat