Mediterranean Brain-Boost Tray Bake
This Mediterranean tray bake boasts many brain-healthy foods and is perfect for batch cooking! Roast the potatoes ahead of time for a quick ready-to-go meal. Using just the one tray also saves a lot of clean-up time. Feel free to swap in other veggies like zucchini or sweet potato and add extra fresh herbs on top like parsley or coriander for extra flavour and plant diversity!
Prep time: 10 minutes
Cook time: 25–30 minutes
Serves: 2
Ingredients
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2 salmon fillets
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10-12 chat potatoes, halved and par boiled prior to roasting
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1 cup broccoli florets
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1 small red capsicum, chopped
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1 small carrot, sliced into sticks
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1 handful cherry tomatoes
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1 tbsp olive oil
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1 tsp smoked paprika
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1 tsp dried oregano
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Salt & pepper to taste
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1 tbsp pumpkin seeds
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Juice of half a lemon
Instructions
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Preheat oven to 200°C
- Halve and par boil potatoes for 5-10 mins, until just starting to soften. Cool (This can be done a day ahead, cooled in the fridge, boosting the resistant starch in the potatoes).
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Toss potatoes, broccoli, capsicum, carrot, and cherry tomatoes with olive oil, paprika, oregano, salt, and pepper. Spread on a lined baking tray.
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Place fillets on top of the vegetables. Squeeze lemon juice over salmon.
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Bake 20–25 minutes until salmon is cooked through.
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Serve salmon with a collection of the vegetables. Sprinkle pumpkin seeds on top for crunch and extra nutrients.
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