Honey Rosemary Baked Salmon
Recipe: #31825
April 23, 2019
"From our weekday newspaper The West Australian. Times are estimated. NOTE - full name of recipe was Honey Rosemary Baked Salmon With Vegetables and Lentils"
Ingredients
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 by Step Method
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
No special items needed.