Slow-Cooked Salmon Bake

Name: Slow-Cooked Salmon Bake
Prep time: 29 min
Cook time: 27 min
Total time: 56 min
Yield: 4 servings
Cuisine: New Zealand
Ingredients: 2 cups salmon fillets; 1 pumpkin; 200g silverbeet; 200g kumara; 1 cup roast potatoes; 2 tbsp mint sauce; 2 tbsp lemon; 3 tbsp olive oil; to taste salt and black pepper

A slow-cooked New Zealand bake with stir-fried salmon fillets, pumpkin, silverbeet and kumara, finished with mint sauce and lemon, served over roast potatoes.

Total time

56 min

Prep

29 min

Cook

27 min

Difficulty

medium

Cuisine

New Zealand

comfortgluten-free

Ingredients

2 cupssalmon fillets

1pumpkin

200gsilverbeet

200gkumara

1 cuproast potatoes

2 tbspmint sauce

2 tbsplemon

3 tbspolive oil

to tastesalt and black pepper

Instructions

Season the salmon fillets and stir-fry them over medium-high heat until well browned, about 9 minutes.

Add the pumpkin, silverbeet and kumara, cooking until softened, about 8 minutes.

Stir in the mint sauce and lemon for 3 minutes.

Roast the potatoes separately until golden.

Let the salmon simmer for about 7 minutes so the flavors meld.

Taste and adjust the seasoning.

Serve hot over the roast potatoes, garnished with fresh herbs.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

420

Protein

26.5g

Fat

28.3g

Carbs

15.6g

Fiber

2.3g

Sodium

288mg

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