Makes 4 serves
Nutritional Guide – Per Serve
Energy: 392 cal
Fat, total: 17.5g
Saturated Fat: 4.4g
4 x 125g raw salmon fillets
500g butternut pumpkin, cubed
1 small eggplant, thinly sliced
1 medium red capsicum, cut into 1cm strips
1 medium yellow capsicum, cut into 1cm strips
500g cherry tomatoes
500g button mushrooms
1 medium zucchini, diced
1 medium lemon, thinly sliced
2 sprigs thyme
2 sprigs rosemary
1 cup of fresh basil leaves, finely chopped
Olive oil spray
Step 1 Pre-heat fan-forced oven to 180˚C. Line 24cm x 18cm baking tray with baking paper. Cover with a light spray of olive oil.
Step 2 Combine vegetables, 1 x sprig of thyme, rosemary & basil in baking tray. Place in oven & bake vegetables for 35-40minutes, or until evenly browned.
Step 3 While vegetables are baking, add 1L of water to deep saucepan. Add slice lemon & sprig of Thyme to saucepan. Bring water to the boil, add salmon fillets and allow cooking for 5-10minutes or until flesh is light pink in colour.
About the LifeShape Clinic
Over 15 years, the LifeShape Clinic (formerly Wesley LifeShape Clinic) has helped more than 10,000 Australians achieve healthier, happier lives through their award winning weight management programs. The LifeShape program enables the lifestyle and health benefits gained from losing weight, improving your health and gaining a positive mindset.
The clinic’s team of specialist medical professionals support each client by creating a personalised weight loss plan to reach a healthy weight, improve nutrition, exercise and mindset – helping to find balance and break the dieting cycle.
Find out how the clinic can help you achieve your health and wellness goals.