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504 kcal
40 min.
Roasted salmon and vegetables in curry sauce

Recipe for Roasted salmon and vegetables in curry sauce

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x portion

NaN g

504 kcal

x g

1 kcal

504.4
Calories
43.7g
Prot.
31.7g
Fat
11.2g
Carbs

Ingredients (servings):

2

Converted ingredients are going to appear on the shopping list

  • Salmon4× piece (400 g)
  • Courgette4× slice (120 g)
  • Coconut milk0.5× cup (115 ml)
  • Tomatoes cherry1× handful (100 g)
  • Sweet pepper2× slice (60 g)
  • Onion0.5× piece (60 g)
  • Soy sauce3× teaspoon (15 g)
  • Curry, powder1× tablespoon (6 g)
  • Salt1× teaspoon (3 g)
  • Olive oil0.25× teaspoon (1.3 g)
  • Pepper, black1× pinch (1 g)
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How to make Roasted salmon and vegetables in curry sauce

  1. 1. Wash all the vegetables. Cut the tomatoes in half, chop the onions into feathers, cut the peppers into strips and slice the courgette.

  2. 2. Wash the salmon and season with salt and pepper.

  3. 3. Grease a casserole dish with olive oil. Arrange the onion, courgette and pepper in the bottom, then the salmon and cocktail tomatoes on top of them. Pour over the coconut milk mixed with the curry powder and soya sauce.

  4. 4. Bake in an oven pre-heated to 180C for 20 min.

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