The salmon provides protein as well as being a fantastic source of anti-inflammatory omega 3 fatty acids for heart and brain health, joint care and glowing skin.
4 x 150g salmon fillets
Handful of fresh thyme
2 tablespoons extra virgin olive oil
1 fennel bulb, cut into wedges
2 medium zucchinis, cut into large pieces
2 medium carrots, cut into large rounds
400g sweet potato, cut into large chunks
2 medium beetroots, cut into wedges
200g mini vine-ripened tomatoes
4 cups baby spinach leaves
2 tablespoons tahini (sesame seed paste)
- Coat the fennel, zucchini, carrot, sweet potato and beetroot pieces in the olive oil and add to the base of a large roasting pan.
- Reserve the juice of half a lemon then cut into quarters. Add the lemon pieces to the roasting pan with half of the thyme.
- Roast at 180°C for 45 minutes.
- Place salmon fillets on top of the veggies (skin-side up). Tuck the remaining thyme under the salmon and scatter the tomatoes in the pan.
- Return to the oven for a further 15-20 minutes, until salmon is cooked to your liking.
- Meanwhile, whisk the tahini with the reserved lemon juice. Add a small amount of water if needed, to achieve a smooth pourable consistency.
- To serve, place 1 cup of spinach leaves on each serving plate. Top with roasted vegetables and a salmon fillet. Drizzle with tahini dressing.
Keep the skin on the veggies to retain as much fibre as possible and to give the dish a rustic look.