Lime and chili Baked salmon with roasted vegetables - Day 2

Serves 4 - (Each serving contains approx 450-500 Kcal)

Ingredients
4 (500-600g) salmon or trout fillets
500g courgettes, thinly siced
800g parsnips, thinly sliced
100ml balsamic vinegar
60ml soy sauce
1tbsp honey
Juice of 1 lime or lemon
1 medium hot red chili sliced
2tbsp oregano

Method:

1. Spray oil on a large oven dish and place the sliced vegetables on it.

2. Sprinkle with balsamic vinegar and soy sauce. Place in 200ºC oven for 20-30mins.

3. Mix together the sliced chili, oregano, juice of lime and honey.

4. Place the salmon fillets skin side down on a large oiled sheet of tinfoil lining a baking tray.

5. Pour the lime and chili mixture over the fish and close the foil to make a parcel.

6. Halfway through cooking turn the vegetables on their tray in the oven.

7. Place the salmon in the oven and cook for 12-15 minutes until the fish is cooked through and the veg are nicely roasted.

8. Serve