Roasted salmon with sesame and tamari dressing
Pumpkin, butternut, raw
300 g, cut into 2.5cm pieces
350 g, halved
350 g, cut into florets
Skinless salmon fillet(s)
500 g, (Buy 4 x125g fillets)
Chinese five spice
1½ tbs, gluten free
1 tbs, gluten free
1 tsp, finely grated
- Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper.
- Place pumpkin on prepared tray and lightly spray with oil. Bake for 20 minutes. Add Brussels sprouts to tray. Bake for 10 minutes.
- Add broccoli, tomatoes and salmon to tray. Sprinkle salmon with sesame seeds and five-spice powder. Bake for 10 minutes or until fish is just cooked through and vegetables are tender.
- Meanwhile, combine tamari, mirin, oil and ginger in a bowl. Serve fish and vegetables drizzled with tamari dressing.