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Salmon Traybake - easy peasy!
Thanks to April J Harris for this lovely easy family recipe. I've just changed the olive oil to low fat.
- 1 red onion peeled cut into chunks
- 2 medium zucchini/courgettes, cut and sliced into half moons
- 2 sweet red peppers, de-seeded and cut in 1 inch pieces
- 1 can chickpeas drained and rinsed
- 1 teaspoon Harissa
- 4 salmon fillets, preferably skinless and boneless
- Olive oil low fat spray
- chopped flat leaf parsley to garnish
Preheat oven to 400°F (200°C or 180°C for fan ovens).
Spray a baking sheet with low fat spray, arrange onion, zuccini, peppers, chickpeas on sheet. Stir in the harissa paste. Cook for 20 minutes, tossing once during cooking. Remove from oven and toss again.
Nestle in the salmon fillets amongst the vegetables and spray with low fat oil, brush with little harissa. Bake for 10 minutes until the salmon is cooked through and flakes easily with a fork. Serve garnished with flat leaf parsley.
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