Ingredients
- 1½ tablespoons olive oil
- 2 teaspoons dried oregano leaves
- ½ teaspoon smoked paprika
- 2 cloves garlic, crushed
- 4 x 120 g skinless salmon fillets
- 1 (400 g) eggplant, cut into 1 cm-thick slices
- 4 small zucchini, cut into 2 cm-thick slices
- 1 large red capsicum, cut into 2 cm-thick strips
- 1 red onion, cut into 2cm-thick wedges
- 1 tablespoon pine nuts
- ½ cup tzatziki dip
- 2 x 31 g wholemeal pita pocket bread, halved
- Mint leaves and lemon wedges, to serve
Method
Step 1
Mix oil, oregano, paprika and garlic in a small bowl.
Step 2
Place salmon on a large plate. Rub 1 teaspoon of the oil mixture over the top of fillets. Cover and set aside.
Step 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.
Step 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.
Step 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 480 g chicken tenderloins instead, if preferred. Cooking time may vary.
- Swap in pepitas or flaked almonds for pine nuts if you like.
