Prep time: 10 mins

Cook time: 30 mins

Serves: 2

Cals 473/ F 19g/ CHO 30g/ P 45g

Ingredients

• 2 x 150g salmon fillets
• 1 eggplant, cubed
• 2 cups pumpkin, cubed 
• 1 red onion
• 2-3 handful of spinach
• 2 garlic cloves, crushed
• 1 tbsp miso paste
• 1 tbsp rice vinegar
• 1/2 tbsp tahini
• 1/2 tbsp maple syrup
• 1 tbsp water

Method:

1. Preheat the oven to 180-200 degrees. Place the vegetables, onions and garlic onto a parchment lined baking tray. Sprinkle on salt and pepper and toss to season. Bake in the oven for 30-35 minutes, or until vegetables are golden brown. 
2. Place salmon on a lined baking tray to bake for 15-20 minutes.
3. In the meantime, whisk together the miso paste, rice vinegar, tahini, maple, minced garlic and water. 
4. Once the vegetables are out of the oven, add fresh spinach, pour the miso glaze on top and toss to coat. Top sesame seeds.