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One-Pan Curried Salmon & Rainbow Veggies

One-Pan Curried Salmon & Rainbow Veggies

One-Pan Curried Salmon & Rainbow Veggies

There are a few spices I keep in my cupboard to turn simple ingredients into super-flavoursome meals, and curry powder and cumin are definitely among them. In this nutritious one-pan meal, I’ve created a simple curry flavour using these two key ingredients and teamed them with a seasonal chutney to finish. Ready in 20 minutes — go!

Serves: 2

GF

Ingredients

Method

  • 2 × 140–160g salmon fillets
  • 1 bunch broccolini, trimmed
  • ½ bunch or 160g baby carrots or regular carrots, sliced into quarters
  • 2 small zucchini, sliced lengthways into 1cm thick pieces
  • 150g cherry tomatoes, halved
  • 2 tbsp coconut oil
  • 2½ tsp curry powder
  • 1 tsp ground cumin
  • Seasonal chutney and sauerkraut (preferably curried), fresh lemon wedges and mint leaves, to serve
  1. Preheat oven to 180°C and line large baking tray with greaseproof paper.
  2. Arrange salmon in middle of tray with broccolini, carrots, zucchini and tomatoes around it. Drizzle vegetables with coconut oil.
  3. Mix 1½ tsp curry powder with cumin in small bowl, sprinkle over vegetables and toss to coat.
  4. Sprinkle remaining 1 tsp curry powder over salmon, then place in oven to cook for 15 minutes.
  5. Serve with fresh lemon wedges, mint leaves and your choice of seasonal chutney and sauerkraut.

 



 

Jacqueline Alwill

Jacqueline Alwill, founder of The Brown Paper Bag, is an Australian nutritionist, author, presenter and mum. She is dedicated to improving the health, wellbeing and happiness of all individuals. Jacqueline’s philosophy on health lays the foundations for the experience that clients and the community have in her practice, workshops and the food they cook.