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Artichoke, root vegetable & salmon bake
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90g jar artichoke hearts plus 1 tbsp of jar oil
1 large raw beetroot, scrubbed and cut into slim wedges
2 large carrots, scrubbed and cut into slices
1 baking potato, scrubbed cut into chunks
1 tsp fennel seeds
1 clove garlic, sliced
1 preserved lemon, flesh scooped out and discarded, skin finely chopped
1 tsp zaatar, plus extra to serve
150ml Kallø Low Salt Vegetable Stock
300g skinless salmon fillet from the fish counter
75g low fat yogurt, to serve
1. Preheat the oven to 200°C, gas mark 6. In a large baking tray, toss the artichokes and their oil with the beetroot, carrots, potato, fennel seeds, garlic, preserved lemon and zaatar. Season and pour in the stock.
2. Roast for about 30 minutes until tender. Tuck the salmon fillets into the tray and return to the oven for a further 15-20 minutes until the salmon is cooked through, the flesh is opaque and the vegetables are
3. Sprinkle over some extra zaatar before serving with spoonfuls of low fat yogurt.
Cook’s tip This recipe would also work well with other fish fillets as well as chicken mini fillets, turkey or pork escalopes – just ensure that the cooking time is adjusted to ensure they are cooked thoroughly.
Typical values per serving:
2 of your 5 a day/gluten free/high in omega 3
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