Honey Rosemary Baked Salmon

4
Servings
10m
Prep Time
17m
Cook Time
27m
Ready In


"From our weekday newspaper The West Australian. Times are estimated. NOTE - full name of recipe was Honey Rosemary Baked Salmon With Vegetables and Lentils"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (438.7 g)
  • Calories 625.3
  • Total Fat - 34.2 g
  • Saturated Fat - 6.9 g
  • Cholesterol - 139.4 mg
  • Sodium - 1133.9 mg
  • Total Carbohydrate - 10.5 g
  • Dietary Fiber - 2.1 g
  • Sugars - 8.2 g
  • Protein - 66 g
  • Calcium - 53 mg
  • Iron - 3.1 mg
  • Vitamin C - 16.1 mg
  • Thiamin - 0.7 mg

Step 1

Toss tomatoes, zucchini and anchovies with half the oil in a rectangular ovenproof dish (12 cup capapcity) and season and then cook n a very hot oven (240C) for about 10 minutes or until tender and then remove from oven and spoon lentils and capsicum over top.

Step 2

Meanwhile, heat remaining oil in a large frying pan over a high heat and add salmon and cook on one side for 2 minutes, or until browned.

Step 3

Arrange salmon over vegetable mixture in dish and drizzle with honey and sprinkle with rosemary and season and then return dish to same very hot oven and cook for about 5 minutes, or until salmon is cooked to your liking and then serve with rocket and lemon wedges.

Tips & Variations


No special items needed.

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