Posted in food, nutrition, Uncategorized

Salmon and roasted veggies.


Tonight’s dinner was delicious and nutritious!

A fillet of salmon as my protein source, sweet potato as the carbohydrate source and veggies of courgette and mushroom. It’s so easy and quick to make the only effort really is cutting up the veg. Courgette is a great source of vitamin C and B vitamins. It is also very low on the calorie side so a large portion won’t cost you too many calories! Mushrooms are also low calorie and a great source of micronutrients such as selenium and B vitamins. Sweet potato is higher in fibre than the classic white potato especially if you keep the skins on, they are also a great source of vitamin A and C. And of course salmon is an oily fish full of good fats, this meal would give you the recommended intake of oily fish for the week!

Simply wrap the fillet of salmon in tin foil with a bit of sunflower oil. Chop all the vegetables and also drizzle in a bit of oil and paprika, mix all this in a bowl and add to a baking tray. Cook in the oven for 30-45 minutes depending on your oven at 180 degrees C.



31g CHO

27g Fat (4g saturated)

29g Protein



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