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One pan Greek salmon bake
heartfoundation.org.au|Helpline 13 11 12

One pan Greek salmon bake

30 minutes (10 minutes)
Serves 4

Serves 4 

See the recipe for Serves 2 here 

  • 1½ tablespoons olive oil 
  • 2 teaspoons dried oregano leaves 
  • ½ teaspoon smoked paprika 
  • 2 cloves garlic, crushed 
  • 4 x 120g skinless salmon fillets  
  • 1 (400g) eggplant, cut into 1cm-thick slices 
  • 4 small zucchini, cut into 2cm-thick slices 
  • 1 large red capsicum, cut into 2cm-thick strips 
  • 1 red onion, cut into 2cm-thick wedges 
  • 1 tablespoon pine nuts 
  • ½ cup tzatziki dip 
  • 2 x 31g wholemeal pita pocket bread, halved 
  • Mint leaves and lemon wedges, to serve  
  1. Mix oil, oregano, paprika and garlic in a small bowl.  
  2. Place salmon on a large plate. Rub 1 teaspoon of the oil mixture over the top of fillets. Cover and set aside.  
  3. Combine eggplant, zucchini, capsicum and onion in a large roasting pan. Drizzle with remaining oil mixture and toss well to lightly coat. Spread vegetables in an even layer. Bake vegetables in a preheated 220°C oven (fan-forced) for 20 minutes.  
  4. Remove pan from oven. Turn vegetables. Sit salmon fillets on top. Scatter over pine nuts. Return to same oven. Bake for a further 10 minutes or until vegetables are tender and salmon is cooked to your liking.  
  5. Sprinkle with mint leaves. Serve with tzatziki, pita bread and lemon wedges. 

Tips

  • Check labels on tzatziki dips and choose the brand lowest in sodium. 
  • Replace fresh salmon with thawed frozen salmon fillets or use 480g chicken tenderloins instead, if preferred. Cooking time may vary. 
  • Swap in pepitas or flaked almonds for pine nuts if you like. 

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