Leading dietitian and Tassal Ambassador, Susie Burrell has always been passionate about promoting taste and nutritional content for families, which is why her new recipes cater to any meal or occasion, including a brunch menu option for Easter, when people may be looking to limit their red meat consumption.
Susie says, “When it comes to preparing delicious and unique meals – whether it be for a sit-down lunch or a snack on the go – salmon can’t be overlooked for its nutritional value, versatility in cooking, and great taste.”
“People often think of salmon as a luxury item, however, salmon is a great everyday source of protein that offers essential vitamins and loads of good omega-3 fats to promote health and wellbeing. Because of this, it’s the perfect nutritional boost for your family, and the ideal addition to the weekly menu!”
Tassal Salmon and Roasted Vegetable Tray Bake Recipe
Ingredients
4 Tassal Fresh Tassie
Salmon Fillets, skin off
2 tbsp extra virgin olive oil
1 leek, halved and sliced
1/3 cup light cooking cream
1 tbsp capers
1/3 cup hot water
1 tbsp chopped chives, plus extra to serve
2 cups pumpkin, chopped
2 spud lite potatoes, chopped
1 large zucchini, chopped
10 small truss tomatoes
Fresh dill, to serve
Method
- Preheat oven to 200°C.
- Place pumpkin, potatoes, zucchini, and tomatoes in a large baking dish. Drizzle with 1 tbsp oil. Bake for 25 minutes.
- While the vegetables cook, make the leek sauce. Heat a large fry pan on medium-high heat. Add remaining oil and sauté for 5 minutes. Add cream, capers, and boiling water. Once boiling turn off heat and stir through chives. Remove from the stove.
- Remove the vegetables from the oven and place salmon fillets on top. Cover with leek sauce and return to the oven for 10 minutes.
- Remove from oven, and top with fresh chives and dill. Serve hot.
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