| Prep Time | 10 |
| Cook Time | 35 |
| Servings |
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Ingredients
- 2 small zucchinis
- 1 medium red onion peeled and quartered
- 1 bulb of fennel sliced
- 1 lemon sliced
- 250 grams cherry tomatoes whole
- 1 tbsp olive oil
- 1 tsp dried oregano leaves
- 1 tsp Himalayan salt
- 4 x 120 skinless salmon fillets
- 1/2 cup feta
- 1 cup baby spinach
Ingredients
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Instructions
- Preheat oven to 200C/180C fan forced and line a large baking tray with baking paper.
- Cut zucchini in half lengthways then in half crossways.
- Throw zucchini, onions, fennel and whole tomatoes into prepared tray. Add olive oil, oregano and salt and stir to coat vegetables.
- Bake for 15 minutes or until golden
- Add the salmon, lemon, tomatoes and crumble the feta over the top and return to oven for a further 15 minutes or until the salmon is cooked how you like.
- Sprinkle with baby spinach while still hot and serve immediately.
Recipe Notes
362 calories per serve