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Healthy Bites > Vegetarian recipe 2: Tomato, herb & pine nut salmon for 8

1.5kg salmon fillet with bones removed
0.5 cup plain Greek style soy yogurt
2 green onions finely chopped
2 garlic cloves crushed
0.5 cup firmly packed fresh flat leaf parsley leaves chopped
2 tbs chopped fresh dill
3 tomatoes seeded, finely chopped
0.25 cup toasted pine nuts
2 tbs drained capers chopped
2 tbs lemon juice
2 tbs extra virgin olive oil
lemon wedges to serve
1. Preheat oven to 180 C/160 C fanforced. Line large baking tray with foil then baking paper. Place salmon skin side down on baking paper and spread yogurt on top of salmon
2. Combine onion, garlic, mint, parsley, dill, tomato, pine nuts, capers, lemon juice and oil in bowl. Press mixture evenly over yogurt layer. Season well with salt & pepper.
3. Bake salmon for 25-30 mins or til cooked to your liking. Serve with lemon wedges.
Nutrition info per serve: 1479kJ; 20.5g fat; 4.4g sat fat; 37.3g proven; 3.5g carbs; 2g fibre; 95mg chol; 155mg sodium

December 1, 2013 | Registered CommenterMaryan Raffaello