- Egg free
- Gluten free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Wheat free
- No added sugar
- 2 serves veg or fruit
Treat the family to a taste of the Mediterranean with this vibrant salmon tray bake. It’s on the table in 30 minutes.
- Serves4
- Cook time20 minutes
- Prep time10 minutes
Ingredients
- 1 red onion, thickly sliced
- 200g vine-ripened cherry tomatoes
- 175g pkt mini capsicums, halved, seeded
- 1/2 cup (80g) pitted mixed olives
- 2 tbs red wine vinegar
- 2 tbs olive oil
- 4 Coles Tasmanian Salmon Portions Skin On
- 2 tsp dried oregano
- 1 tsp ground paprika
- 100g fetta, cut into 1cm pieces
- 1 Lebanese cucumber, finely chopped
- Greek-style yoghurt, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Arrange the onion, tomatoes, capsicum and olives on a rimmed baking tray. Drizzle with the vinegar and half the oil.
Step 2
Place salmon over the onion mixture and drizzle with remaining oil. Sprinkle with the oregano and paprika. Bake for 20 mins or until salmon is just cooked through.
Step 3
Top with the fetta, cucumber and yoghurt to serve.
