A weekend dinner emphasising oily fish, cruciferous vegetables, and roots.
Heat oven to 200 °C. Toss sweet potato wedges in olive oil, salt, roast 20 min.
Add broccoli florets to the tray; roast 8 min more.
Slide salmon fillets on top of the vegetables; roast 8–10 min until just opaque.
Toss kale with a little oil and salt; add to the tray for the final 3 minutes.
Whole recipe totals: 627 kcal · 71.6 g protein · 44.1 g carbs · 21.6 g fat.
The salmon brings EPA and DHA; the roasted vegetables provide vitamin K, vitamin C, and beta-carotene, all fat-soluble compounds whose absorption is helped by the olive oil.
Long-chain omega-3 fatty acids from salmon contribute to the maintenance of normal cardiac function.
Vitamin K1 from kale and broccoli is involved in the maintenance of normal bones.
Replace salmon with 300 g roasted marinated tofu; add 1 tbsp ground flax.
Halve the olive oil and roast the vegetables with a splash of vegetable stock instead.
This platform provides general nutrition information and is not a substitute for medical advice, diagnosis, or treatment. Nutritional needs vary between individuals.