Quick & Easy

Salmon with warm vegetable salad

Salmon with warm vegetable salad
6
15M
30M
45M

Ingredients

Method

1.Preheat oven to 180°C (160°C fan-forced). Oil large baking tray.
2.Combine 2 tablespoons of the oil with onion and dill in small bowl; rub over salmon. Place salmon, skin-side down, on tray.
3.Roast salmon, uncovered, about 15 minutes or until it is firm to touch.
4.Meanwhile, cut kernels from corn cob. Heat remaining oil in large frying pan; cook corn, carrot and peas, stirring, until tender.
5.Add asparagus and tomato; cook, stirring, until just tender. Add spinach and beetroot; toss gently to combine.
6.Cut salmon into six pieces; serve on warm salad.

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