COPY - Flourish Health & Wellbeing eMag - Latest Edition - Flipbook - Page 37
1. Prep Vegetables
Preheat the oven to 200C, fan-forced.
Thinly slice the onion. Halve the carrots
lengthwise and thinly slice. Coarsely
chop the tomatoes. Crush or 昀椀nely chop
the garlic. Coarsely chop the capers.
2. Roast Vegetables
Put the onion, carrot, tomato and
garlic in a 1.5L (6 cup) ovenproof
baking dish. Add 3 tsp Tuscan
seasoning and 2 tbs extra virgin olive
oil and toss to coat. Roast for 15 mins
or un琀椀l star琀椀ng to so昀琀en.
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3. Prep Stock & Beans
While the vegetables are roas琀椀ng,
crumble the stock cubes into a
heatproof jug, add 250ml (1 cup) boiling
water and 1 tbs dijon mustard and s琀椀r
to dissolve. Drain and rinse the beans.
4. Cook Beans
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Add the stock and beans to the
vegetables and s琀椀r to combine. Roast
for a further 10 mins or un琀椀l the
vegetables are tender and the stock is
slightly reduced.
5. Sear Salmon
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5
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Meanwhile, heat 1 tbs extra virgin
olive oil in a medium frypan over high
heat. Season the salmon with salt and
pepper, then cook, skin-side down, for
2 mins. Turn and cook for a further 30
secs (salmon won’t be cooked through).
6. Get Ready to Serve
S琀椀r the spinach and capers into the
bean mixture (you can omit the capers
and serve them separately, if you
prefer). Put the salmon, skin-side up,
on top of the bean mixture and roast
for 5 mins or un琀椀l the salmon is just
cooked through (cooking 琀椀mes may
vary depending on the thickness of the
昀椀llets). Divide the bean mixture and
salmon among plates to serve.