- 0:30 Prep
- 4 Servings
- Capable cooks
For an easy start to the week, pop our tray bake in the oven. To infuse salmon with rich flavour, roast it with bacon and punchy rosemary.
Ingredients
- 60ml (1/4 cup) olive oil
- 1/2 bunch fresh rosemary, leaves picked
- 1 tablespoon balsamic vinegar
- 2 garlic cloves, crushed
- 2 (500g) salmon fillets, halved lengthways
- 250g middle bacon rashers, rind removed, cut crossways into thirds
- 2 baby fennel, trimmed, quartered
- 250g cherry truss tomatoes
- 4 slices sourdough bread
Method
- Step 1Preheat oven to 220C. Line a large baking tray with baking paper. Combine the oil, rosemary leaves, vinegar and garlic in a jug. Season. Reserve 1 tablespoon of oil mixture.
- Step 2Place the salmon, bacon, fennel and tomatoes on the prepared tray. Drizzle with the oil mixture. Toss to combine. Season.
- Step 3Roast for 10 minutes for medium or until the salmon is cooked to your liking. Transfer salmon to a plate. Cover loosely with foil to keep warm. Roast the vegetable mixture for a further 10 minutes or until vegetables are tender and bacon is golden.
- Step 4Place the bread on a baking tray. Brush with reserved oil mixture. Bake for 5 minutes or until crisp and golden. Serve with the salmon, vegetables and bacon.
- Low carb
- Low sugar
- Lower gi
Nutrition
2466 kj
Energy
36g
Fat Total
9g
Saturated Fat
4g
Fibre
47g
Protein
118mg
Cholesterol
1083.78mg
Sodium
6g
Carbs (sugar)
18g
Carbs (total)
All nutrition values are per serve
- Author: Cynthia Black
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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