Roasted Salmon with Pesto Tossed Veggies

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I often create, this elegant dish for my girlfriends and I, when we don’t want to consume too many carbs, (because our wine intake won’t allow it!!)  Or if my boys are popping round and want to load up on veggies with a meal containing a meaty fish.  On a more serious note, this dish is great if you’re a diabetic or if carbs for tea isn’t always what you need. Gluten Free and bags of flavour.

Prep Time: 10 min

Cook time: 20 min

Serves: 4

Ingredients

½ cauliflower, in florets
1 head broccoli, in florets
1 red onion, sliced thickly
2 carrots, thinly sliced
drizzle olive oil
2 tbsp pesto (extra for garnish) (see link for recipe)
Salt and freshly ground black pepper4 fillets salmon
small knob of butter OR *Jax Food Hax – Garlic, Chilli and Herb Butter

 

Instructions

Preheat the oven to 200.

Tumble the cauliflower, broccoli, onion and carrot into an ovenproof dish. Drizzle with olive oil, season with salt and pepper.

Give the dish a good toss and pop in the oven for 10 minutes (give it a good shake every now and then).

Remove from the oven, stir through the pesto, then place the salmon fillets on top. Divide the butter into 4, placing a small knob on each fillet. Give each a good grind of pepper.

Place back in the oven for a further 10 minutes or until the salmon is firm to touch.

Jax Says : Creating a tub of my Hax butter, adds instant flavour. Prep once a week and use when making sauces, baking, scrambled eggs, curries, stir fries, pan fry fish and to top a steak for that wow appeal.

Tip : Mix it up with your veges, beetroot is a fabulous combo with salmon, as well as kumara or your bog standard potato. If you’re not a big fan of pesto, toss through some horseradish cream – packs a fabulous punch.