Ingredients
100g Pumpkin
1 small or half a medium beet root
3 tsp reduced fat basil pesto
100g of other stir fry style vegetables, fresh or frozen
1 tsp oil or oil spray
120-150g fresh salmon. I used salmon loins which have the bones removed
Dressing
Juice from 1/2 small lemon
1 tbsp natural unsweetened yoghurt
1 tsp lite mayonnaise
Freshly ground black pepper
Method
Preheat oven to 180C
Chop pumpkin and beetroot into cubes and rub with 2 tsp of the basil pesto. Bake for 10-15 minutes.
Next lay the stir fry vegetables over the partially cooked vegetables and sprinkle with oil or spray. Lay the salmon on top of that and spread the last tsp of basil pesto over the fish.
Bake for a further 30 minutes.
Prepare the dressing by combining the four ingredients in a small bowl and leave for the flavours to develop.
Prepare a steamed green vegetable to accompany, I cooked two small wedges of baby cabbage ( about 100g ) for two minutes in the microwave.
Put the vegetables and fish on a warmed plate and drizzle the dressing over. Add more lemon and black pepper if desired but I found the balance quite good without the extra.
This makes one generous dinner for 2150kg
I have done this previously with potatoes, kumara and yams as the base which tastes fabulous but they are higher in calories.
It also works well with a white fish instead of salmon, but add it a little later as the baking time is less.
Initially inspired by a Healthy food guide recipe issue, February 2012.
Posted with Blogsy
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