Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 2 people
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Difficulty level: 2 out of 4
16 Ingredients
Number of servings
2
Kefir herb sauce
- 1 cup The Collective Kefir
- 1 piece spring onion (green part only)
- 1 cup coriander, mint, parsley & fennel, mixed
- 1tablespoons honey
- 1 clove garlic
- 1 pinch salt
- 1 pinch pepper
- 800grams kumara or potato, peeled and cut into wedges
- 1 piece lemon, cut into halves and thinly sliced
- 2 pieces red onions, skin and ends removed and cut into wedges
- 5milliliter olive oil
- 1 pinch salt
- 1 pinch pepper
- 1 head broccoli, cut into florets
- 600grams salmon fillets
- 1teaspoons paprika
Method
Step 1 of 5
To make the kefir herb sauce, place spring onion, herbs and garlic into a food processor and process until minced. Add kefir and honey and continue to process until blended. Season to taste with salt and pepper. Refrigerate until required.
Step 2 of 5
Preheat oven to 220°C.
Step 3 of 5
Place potatoes (or kumara), lemon slices and onion wedges onto a paper-lined baking tray. Drizzle with olive oil and season with salt and pepper. Bake for 20 minutes at 220°C.
Step 4 of 5
Remove tray from oven, and flip the vegetables. Add salmon and broccoli to the tray. Drizzle with olive oil, season with salt and pepper. Sprinkle paprika over the salmon fillets only. Bake for 12-15 minutes until salmon is cooked and broccoli is just starting to char.
Step 5 of 5
Spoon over generously with kefir herb sauce prior to serving.
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