Pork and apple rissoles
25 mins
4 skinless salmon fillets (around 150g each)
1 bunch asparagus, woody ends removed
1 bunch broccolini, ends trimmed and halved lengthwise
1 cup cherry tomatoes, halved
1 tbsp olive oil
2 tbsp chopped dill (optional)
1 lemon, sliced into wedges, to serve
You can swap:
Step 1
Preheat oven to 180°C.
Step 2
Spray a large oven tray with oil. Arrange salmon fillets on tray, then the asparagus, broccoli and cherry tomatoes.
Step 3
Drizzle the oil over the salmon and vegetables and season with pepper. Bake for 12-15 minutes or until salmon is just cooked through.
Step 4
Sprinkle with the dill and serve with lemon wedges.
Serving suggestion: serve with brown rice or baked potato or sweet potato wedges.
© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.
Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website
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