Honey Rosemary Baked Salmon Recipe

"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 is 4 servings

Metric US

I've Tried It

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.