Around 30 minutes is all that's standing between you and this delectable low-carb dish. There are three simple components: roasted veggies, salad and salmon with an irresistible glaze, and they come together in perfection. You've got this!
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Always refer to the product label for the most accurate ingredient and allergen information.
mixed salad leaves
soy sauce (or gluten free tamari soy sauce)(ContainsSoy, Gluten)
white wine vinegar
Preheat the oven to 220°C/200°C fan-forced. Cut the potato and carrot into small chunks. Thinly slice the zucchini into half-moons.
Place the potato, carrot and zucchini onto a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.
While the veggies are roasting, combine the ginger paste, honey, soy sauce, water and a pinch of pepper in a small bowl. Pat the salmon dry and season both sides.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness). With 1 minute remaining on the salmon, add the honey-soy mixture to the pan. Simmer, until slightly thickened, 30 seconds.
While the salmon is cooking, combine the roasted veggies, mixed salad leaves and a drizzle of white wine vinegar in a large bowl. Season to taste.
Divide the honey-soy salmon and roast veggie salad between plates. Pour over any glaze from the pan. Serve with the garlic aioli.