Ingredients
For the roasted vegetables:
For the salmon:
Process
Place the vegetables and garlic in a large roasting tin. Pour over the hemp oil and mix well to ensure all the vegetables are coated in oil. Season to taste. Place in a pre-heated oven at 220°C/Gas7 for 20 mins or until the vegetables are tender. Stir the curry paste into the yogurt and add the salmon and transfer to the fridge for 15 mins. Thread the salmon onto kebab skewers. Line a grill pan with foil and then cook the kebabs under a medium hot grill for 7-10 mins or until cooked through. Serve kebabs on a bed of roasted vegetables The curry paste gives this salmon a real kick of flavour and goes really well with the roasted vegetables. This dish is really healthy and has all the ‘good fats’ needed for a healthy heart. Try using Thai green curry paste instead if you prefer more fragrant kebabs.