​This easy one pan meal is a winner for busy weekdays!
 
WHAT YOU NEED:
 

• 2 salmon steaks
• 1 sweet potato, cubed (2x2)
• 1 small purple onion, quartered
• 1 green capsicum, sliced
• 1 punnet, cherry tomatoes
• 1 carrot, cut into batons
• 4 baby squash – halved, or quartered depending on size
• 2 cloves garlic, skin on and smashed
• 2 TBS extra virgin olive oil
• Salt – enough for a very light sprinkle

 
WHAT YOU DO:
 

1. Preheat oven to 180C (no fan).
2. In a large baking dish tumble in the vegetables (except cherry tomatoes), drizzle with extra virgin olive oil and lightly sprinkle with salt.
3. Bake vegetables for around 20 minutes.
4. Give the vegetables a good stir and make room in the baking dish for the salmon to lay skin down.  Finally, scatter the cherry tomatoes throughout the pan.
5. Return the baking dish to the oven and bake for a further 20 minutes.
6. Serve each salmon steak with a generous serve of the delicious baked vegetables.

 
Jenelle Croatto APD

Fritters are an excellent light snack or combined with a protein source can form the basis of a great main meal. Packed with vegetables these fritters are also gluten free making them great for anyone with coeliac disease. Topping with diced tomato and avocado add a slight Mexican feel to these delicious, quick and easy beauties.
 
WHAT YOU NEED:
1 cup gluten free self raising flour or almond meal
2 eggs lightly beaten
1/3 cup low fat milk
1/4 tablespoon turmeric
200g zucchini
300g tin sweet corn kernels
diced avocado
diced tomato
bunch of parsley chopped
 
WHAT TO DO:
Combine eggs, milk and salt and pepper in bowl until smooth
 
Sift gluten free flour and stir into eggs and milk
 
Coarsely grate zucchini and add to mixture
 
Add corn kernels to mixture.
 
Spray a non stick pan with oil and place on medium heat.
 
Spoon out mixture into individual fritters, flip fritters once golden and cooked through.
 
Remove from pan and serve with diced avocado and tomato, sprinkle with chopped parsley.

Image credit @FoodObsessed