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1. Cook the brown rice or mixed grains if not already cooked, then fluff and set aside; finely chop the garlic and roughly chop the fresh parsley.
4 cup cooked brown rice or mixed grains,
3 clove garlic cloves,
0.5 cup fresh parsley
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2. Preheat the oven to 220C and line two large baking trays with baking paper; cut the broccoli into florets, slice the carrots on a diagonal, and halve the baby potatoes.
1 piece broccoli florets,
3 piece carrots,
600 g baby potatoes
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3. On one tray toss the baby potatoes with some olive oil, salt, black pepper, and smoked paprika, spread in a single layer, and roast for 10 minutes.
600 g baby potatoes,
5 tbsp olive oil,
1 tsp smoked paprika,
1.8 tsp salt,
1 tsp black pepper
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4. Add the broccoli florets and sliced carrots to the same tray, drizzle with more olive oil, season with salt, black pepper, and dried oregano, toss well, and return to the oven for 15 minutes until tender and lightly charred at the edges.
1 piece broccoli florets,
3 piece carrots,
5 tbsp olive oil,
1 tsp dried oregano,
1.8 tsp salt,
1 tsp black pepper
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5. On the second tray spread out the sweetcorn and cherry tomatoes, drizzle with olive oil, season lightly with salt and black pepper, and roast for 12 to 15 minutes until the sweetcorn is lightly charred and the tomatoes are blistered.
1.5 cup sweetcorn kernels,
2 cup cherry tomatoes,
5 tbsp olive oil,
1.8 tsp salt,
1 tsp black pepper
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6. Pat the salmon fillets dry, place them skin-side down on the tray with the sweetcorn and tomatoes, brush with a mixture of olive oil, lemon juice, minced garlic, ground cumin, salt, and black pepper, and roast for 10 to 12 minutes until just cooked through.
4 piece salmon fillets, skin-on,
5 tbsp olive oil,
3 tbsp lemon juice,
3 clove garlic cloves,
0.5 tsp ground cumin,
1.8 tsp salt,
1 tsp black pepper
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7. In a small bowl whisk together lemon juice, olive oil, dijon mustard, honey, chopped parsley, salt, and black pepper to make a bright dressing.
5 tbsp olive oil,
3 tbsp lemon juice,
1 tbsp dijon mustard,
1 tbsp honey,
1.8 tsp salt,
1 tsp black pepper,
0.5 cup fresh parsley
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8. Slice or halve the pitted black olives and, if using, loosen the plain yogurt with a little water or lemon juice to a drizzling consistency.
0.8 cup pitted black olives,
0.5 cup plain yogurt (optional, for drizzling)
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9. Divide the cooked grains among bowls or meal-prep containers, arrange the roasted potatoes, broccoli, carrots, sweetcorn, and tomatoes on top, add the salmon fillets and sliced olives, then drizzle with the parsley lemon dressing and yogurt if using, and garnish with any extra parsley.
4 piece salmon fillets, skin-on,
1 piece broccoli florets,
3 piece carrots,
600 g baby potatoes,
1.5 cup sweetcorn kernels,
2 cup cherry tomatoes,
0.8 cup pitted black olives,
4 cup cooked brown rice or mixed grains,
0.5 cup fresh parsley,
0.5 cup plain yogurt (optional, for drizzling)
