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  • Writer's pictureTania

More Plants: Moroccan Roasties and Salmon

Want something a bit more toothsome that you can also use for a work lunch later?

Look no further than some hearty roast veg (and a sneaky legume).

This batch of roasties really packs a plant punch. It will add to your weekly veg variety, which is so important when we are talking about supporting your gut (and overall) health.

Moroccan Roasties and Salmon

(serves 2 with veg leftovers for later)


  • I orange kumera, peeled and diced (you can leave the skin on if you prefer)

  • 1 tin of chickpeas, drained

  • 1 green capsicum, chopped into chunks

  • 1 red capsicum, chopped into chunks

  • 1 large red onion, cut into wedges

  • 2 tablespoons of olive oil

  • 1-2 tablespoons of Moroccan seasoning

  • 300 gram fresh salmon fillet (approximately)

  • juice of 1/2 a lemon

  • iodised salt


Heat the oven to 210 degrees celsius, fan bake. Put the chickpeas and all the veggies in a large shallow roasting dish, and add the olive oil. Mix until veggies are coated, then add the seasoning and mix again. Bake the veggies for 20 minutes, mixing once to ensure even cooking. Line a small roasting dish with baking paper, put the salmon in (skin side down) and pour over the lemon juice. Grind a little salt over the salmon, and pop it in the oven next to the veg dish. Bake for a further 12-15 minutes, or until salmon is cooked through. Keep an eye on the veg for any bits that are going too dark and give it another stir if necessary.

Serve the salmon broken up on top of a heaped pile of veg. I've added a wee squeeze of balsamic glaze, nice.

Lunch options with the leftovers:

  • some veg + a handful of spinach leaves + 2 hard boiled eggs, chopped (or any leftover meat/chicken) and another drizzle of that glaze (or a little balsamic dressing)

  • put a cup of the veg into a small saucepan, add some boiling water and a little bit of chicken stock, bring to the boil and mash with a potato masher. Voila! A hearty veggie soup that you can have with a bit of grainy toast. If you want a smoother consistency, you can use one of those stick-blender thingies, just be careful of hot soup splash.

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