Name: Sam Wood's One-Pan Fish and Superslaw recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Ingredients: 1 bunch broccolini chopped into thirds; 1 carrot grated; 1 cup green cabbage shredded; 2 potatoes thinly sliced; 1 tbs macadamias; 1 tsp apple cider vinegar; 2 tsp extra virgin coconut oil melted; 1 pinch salt and pepper *to taste; 280 g salmon fillets; 1 tsp smoked paprika; 1/2 lemon cut into wedges *to serve

by 28 by Sam Wood Last updated on 07/10/2019

Simply toss all your ingredients onto the one pan to make dinnertime a breeze. - 28 by Sam Wood

Ingredients

1 bunch broccolini chopped into thirds
1 carrot grated
1 cup green cabbage shredded
2 potatoes thinly sliced
1 tbs macadamias
1 tsp apple cider vinegar
2 tsp extra virgin coconut oil melted
1 pinch salt and pepper *to taste
280 g salmon fillets
1 tsp smoked paprika
1/2 lemon cut into wedges *to serve

Method

Step 1

Preheat a fan-forced oven to 200C and line a baking tray with baking paper.
Step 2

Add the sliced potato to the prepared tray, toss together with 1 teaspoon of coconut oil and bake in the oven for 10 minutes.
Step 3

Meanwhile, toss together the broccolini, carrot, cabbage, macadamias, vinegar and the remaining coconut oil. Season with salt and pepper, and add to the tray with potatoes for a further 10 minutes.
Step 4

Cut the salmon fillets in half lengthways to create two even portions and place the fillets skin- side down on top of the vegies. Sprinkle the salmon with paprika and bake for 12-15 minutes, uncovered.
Step 5

Once fish has cooked to your liking, remove from the oven and separate the fish and slaw between two plates. Serve both with lemon wedges to dress.