SALMON WITH SPICED PUMPKIN & CAULIFLOWER SALAD

Nutrition

2199.74 526 35.83 27.02 28.24 11.94 810.25
kJ kCal Protein Fat Carbohydrate Fibre Sodium (mg)

Ingredients

  • 450g Tassal Fresh Tassie Salmon Side Skin-on
  • 2 Tbsp olive oil

Salad

  • 2 cups cauliflower flowerets, blanched
  • 1 can chickpeas, drained
  • 200g pumpkin wedges, thinly sliced and blanched
  • ½ red capsicum, roughly chopped
  • 1 Tbsp Moroccan seasoning

To Serve

  • steamed seasonal vegetables
  • baby carrots, beetroot, yellow squash

Method

  1. Pre-heat oven to 150°C. Heat Oil in a large non-stick frying pan over a medium heat.
  2. Remove the salmon side from the packaging and cook salmon 1½ mins on each side beginning with the skin side. Carefully turning with a large fish slide or egg lifter.
  3. Remove salmon from the pan and place onto a baking tray and finish cooking the side in the preheated oven 150°C for 10 mins.
  4. Heat the frying pan over a medium heat and add the cauliflower floweret's, chickpeas, pumpkin, capsicum and moroccan Seasoning. Toss and cook slowly over a medium heat until pumpkin is tender 5-7 mins.
  5. Serve salmon warm with the pumpkin and cauliflower salad and steamed seasonal vegetables and enjoy!
 

 


 

Salmon is a great natural source of Vitamin E; a nutrient which studies have shown are crucial for maintaining Super Vision. Salmon is also a source of a number of powerful antioxidants including lutein, zeaxanthin and astaxanthin specifically known for their link to eye health with regular consumption of Omega-3 rich fish is associated with a reduced risk of developing macular degeneration in the eye.