Recipe IngredientsSee ingredients below
On a large rimmed baking tray, toss together 5 stalks celery, very thinly sliced, 1 bunch spring onions, thinly sliced, 120g jalapeño chillies, seeded and thinly sliced, 1 tbsp oil and ¼ tsp salt. Roast at 230°C for 15 minutes, stirring twice. In a 2 litre square baking dish, drizzle 4 skinless salmon fillets (170g each) with 2 tbsp lower-sodium soya sauce. Roast with vegetables for 12 minutes or until just opaque. Serve salmon with celery mixture and steamed bok choy. Garnish with ¼ cup unsalted peanuts, chopped, and sliced spring onions. Serves 4.
EACH SERVING About 1 400kJ, 39g protein, 11g carbohydrate, 14g fat (3g saturated), 4g fibre.