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Method
Preheat oven to 200°C.
Place pumpkin on a large baking tray. Drizzle over 1 teaspoon of oil and toss to coat. Bake in the oven for 25 minutes.
Remove the baking tray from the oven. Add the asparagus and tomatoes to the pumpkin. Drizzle over remaining teaspoon of oil and the balsamic vinegar. Toss to coat. Place salmon in the centre of the baking tray and season with pepper.
Bake for a further 12 to 15 minutes, or until vegetables are golden and salmon is cooked to your liking.
Divide the vegetables and salmon between two serving plates. Serve with a few lemon wedges on the side.
Nutrition facts per serve
Makes 2 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 1.5 |
| Bread & Cereals | 0 |
| Vegetables | 2.1 |
| Fruit | 0 |
| Dairy | 0 |
| Healthy Fats & Oils | 1 |
| Indulgences | 0 |
| Calories | 485 |
| Protein | 35.7 g |
| Total fat | 29.2 g |
| - Saturated fat | 6.3 g |
| Total carbohydrates | 12.1 g |
| - Total sugars | 11.4 g |
| Fibre | 7.9 g |
| Sodium | 64 mg |
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