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Salmon with Warm Vegetable Salad




Source of Recipe


the australian women's weekly


List of Ingredients




¼ cup (60ml) olive oil
3 green onion, sliced thinly
2 tablespoons coarsely chopped fresh dill
1kg side salmon
1 medium (150g) carrot, chopped coarsely
½ cup (100g) corn kernels
½ cup (60g) frozen peas
170g asparagus, trimmed, chopped coarsely
2 medium (150g) tomatoes, chopped coarsely
425g can baby beetroots, drained, chopped finely
100g baby spinach leaves


Recipe



Preheat oven to moderate (180°C/160°C fan-forced). Combine 2 tablespoons of the olive oil, onion, and dill in small bowl; rub over fish. Place fish on large oiled baking tray, roast in moderate oven, uncovered, about 15 minutes or until salmon is firm to touch.

Meanwhile, heat remaining olive oil in large frying-pan. Add the carrot, corn and peas, cook, stirring, until soft. Add asparagus and tomatoes, cook, stirring about 3 minutes. Add beetroot and spinach, toss gently to combine.

Serve salmon on warm salad.