INGREADIENT

• 1 bunch broccolini chopped into thirds
• 1 carrot grated
• 1 cup green cabbage shredded
• 2 potatoes thinly sliced
• 1 tbs macadamias
• 1 tsp apple cider vinegar
• 2 tsp extra virgin coconut oil melted
• 1 pinch salt and pepper *to taste
• 280 g salmon fillets
• 1 tsp smoked paprika
• 1/2 lemon cut into wedges *to serve

Direction

1. Preheat a fan-forced oven to 200C and line a baking tray with baking paper.
2. Add the sliced potato to the prepared tray, toss together with 1 teaspoon of coconut oil and bake in the oven for 10 minutes.
3. Meanwhile, toss together the broccolini, carrot, cabbage, macadamias, vinegar and the remaining coconut oil. Season with salt and pepper, and add to the tray with potatoes for a further 10 minutes.
4. Cut the salmon fillets in half lengthways to create two even portions and place the fillets skin- side down on top of the vegies. Sprinkle the salmon with paprika and bake for 12-15 minutes, uncovered.
5. Once fish has cooked to your liking, remove from the oven and separate the fish and slaw between two plates. Serve both with lemon wedges to dress.