Honeyoc
Is a crunchy mama!
Serves 3
1/3 HEB or 2 syns per serve
INGREDIENTS
500g waxy baby potatoes such as Charlotte or season's gold
2 bunches asparagus, stalky ends trimmed off
400g punnet baby grape tomatoes
3 fillets fresh organic salmon
1 tbsp extra virgin olive oil
4 tbsp balsamic vinegar
Salt & pepper
1 tsp fish seasoning
Preheat the oven to 200C
Wash and halve the potatoes widthways. Arrange in a roasting pan, season with salt & pepper and drizzle with 1 tbsp olive oil. Mix well and roast in the oven for 20 minutes
Add the asparagus to the potatoes, season lightly, add the balsamic vinegar and mix well. Put back in the oven for 10 minutes
Add the cherry tomatoes to the asparagus and potatoes and mix gently, season the fish with salt, pepper and fish seasoning and lay on top of the veg. Return to the oven for 12 minutes.
Serve the fish and veg drizzled with the balsamic & olive oil sauce collected at the bottom of the roasting pan. So delicious and easy!
1/3 HEB or 2 syns per serve
INGREDIENTS
500g waxy baby potatoes such as Charlotte or season's gold
2 bunches asparagus, stalky ends trimmed off
400g punnet baby grape tomatoes
3 fillets fresh organic salmon
1 tbsp extra virgin olive oil
4 tbsp balsamic vinegar
Salt & pepper
1 tsp fish seasoning
Preheat the oven to 200C
Wash and halve the potatoes widthways. Arrange in a roasting pan, season with salt & pepper and drizzle with 1 tbsp olive oil. Mix well and roast in the oven for 20 minutes
Add the asparagus to the potatoes, season lightly, add the balsamic vinegar and mix well. Put back in the oven for 10 minutes
Add the cherry tomatoes to the asparagus and potatoes and mix gently, season the fish with salt, pepper and fish seasoning and lay on top of the veg. Return to the oven for 12 minutes.
Serve the fish and veg drizzled with the balsamic & olive oil sauce collected at the bottom of the roasting pan. So delicious and easy!
