0.5red onionSliced and added to the salmon foil for baking
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Prepare salmon by laying on alfoil on a baking tray. Add the marinade/spice mix to the salmon.
Close the alfoil and put in the oven
Cook at 180 degrees for approx. 10-20mins depending on size (you can check by break open the middle of the fillet with a fork to see if it is cooked all the way through. Cook until only just cooked through.
Serve with rice (e.g Basmati or Doongara) and a rainbow of vegetables cooked anyway.
Other marinade options to try:
Garlic + Olive Oil + paprika (add a salsa of chopped avocado, red onion, coriander and lime once cooked)
Spread a layer of tomato pesto on top before cooking. Bake with cherry tomatoes and zucchini.
Heat the olive oil in a large saucepan over medium heat. Sauté onion for 5 minutes, or until softened. Add garlic and spices, and cook, stirring, for 1 minute, or until fragrant.
Add the tomatoes; simmer for 3–4 minutes. Add chopped sweet potato and beans with 1 cup of water, and bring to the boil. Partially cover and simmer for 20 minutes, or until potato is tender and mixture is thick.
Meanwhile, divide the baby spinach and sliced cucumber between serving bowls. Top with the bean mixture, sliced avocado and crumbled feta.