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