Description
Anti-inflammatory fonio with baked salmon and chunky vegetable stew. Super simple, nutrient-dense and truly delicious!
Ingredients
Scale
- 60g fonio
- 100g salmon
- 1 large shallot, finely chopped
- 1 medium garlic clove, finely chopped
- ½ medium aubergine, chopped
- 200g tomatoes, roughly chopped
- 1 large green pepper, chopped
- 1 small red chilli, finely chopped
- 1 teaspoon tomato puree
- 1 teaspoon oregano
- 1 teaspoon olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon paprika
- Chilli flakes
- 1 ½ teaspoon vegetable seasoning (I use Kucharek)
- 1 tablespoon freshly chopped parsley (optional)
Instructions
- Line a baking tray with parchment paper and heat your oven to 200°C (400°F). Place salmon on the baking tray and season with a pinch of salt and pepper. Bake for 18 minutes or until the salmon is pink and tender.
- Meanwhile, combine fonio, ½ teaspoon olive oil and ½ teaspoon vegetable seasoning in a medium microwaveable bowl. Add warm water to just about 1 inch above the fonio. Cook in the microwave for 3 minutes or until the fonio fully absorbs the liquid. Set aside and keep warm.
- Heat the remaining olive oil in a non-stick saucepan over medium heat. Fry shallots for 30 seconds or until it softens then add chopped tomatoes. Fry for 3 minutes then add the aubergine, green pepper, chilli, tomato puree, paprika, vegetable seasoning, balsamic vinegar and oregano.
- Fry for 2 minutes then add a small splash of water, and cook for around 5-6 minutes or until the vegetables are tender but firm. Season with salt and black pepper if necessary, then take the pan off the heat.
- Serve fonio with baked salmon and chunky vegetable stew. Garnish with freshly chopped parsley and toasted pumpkin seeds if you wish.
- As always, ENJOY!
Nutrition
- Serving Size: Per serving
- Calories: 539
- Sodium: 577mg
- Fat: 17.9g
- Saturated Fat: 3.1g
- Unsaturated Fat: 6.3mg
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 13.7g
- Protein: 33.8g
- Cholesterol: 38mg