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One pan Greek salmon bake (for two)

One pan Greek salmon bake (for two)

one-pan-greek-salmon

2 serves

10 m

30 m

See the recipe for serves 4 here


Ingredients

  • 3 teaspoons olive oil
  • 1 teaspoon dried oregano leaves
  • ¼ teaspoon smoked paprika
  • 1 clove garlic, crushed
  • 2 x 120 g skinless salmon fillets
  • 1 small (200 g) eggplant, cut into 1 cm-thick slices
  • 2 small zucchini, cut into 2 cm-thick slices
  • ½ large red capsicum, cut into 2 cm-thick strips
  • ½ red onion, cut into 2 cm-thick wedges
  • 2 teaspoons pine nuts
  • ¼ cup tzatziki dip
  • 1 x 31 g wholemeal pita pocket bread, halved
  • Mint leaves and lemon wedges, to serve

Method

Step 1

Mix oil, oregano, paprika and garlic in a small bowl.  

Step 2

Place salmon on a large plate. Rub 1 teaspoon of the oil mixture over the top of fillets. Cover and set aside.  

Step 3

Combine eggplant, zucchini, capsicum and onion in a medium roasting pan. Drizzle with remaining oil mixture and toss well to lightly coat. Spread vegetables in an even layer. Bake vegetables in a preheated 220 °C oven (fan-forced) for 20 minutes.  

Step 4

Remove pan from oven. Turn vegetables. Sit salmon fillets on top. Scatter over pine nuts. Return to same oven. Bake for a further 10 minutes or until vegetables are tender and salmon is cooked to your liking.  

Step 5

Sprinkle with mint leaves. Serve with tzatziki, pita bread and lemon wedges. 

Tips

  • Check labels on tzatziki dips and choose the brand lowest in sodium.
  • Replace fresh salmon with thawed frozen salmon fillets or use 480 g chicken tenderloins instead, if preferred. Cooking time may vary.
  • Swap in pepitas or flaked almonds for pine nuts if you like.
Colourful salad featuring mango, greens and grilled squid

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