Sweet potato & salmon with zucchini, cauliflower and thyme


1 medium sweet potato, peeled and diced

½ cup cauliflower, roughly chopped

1 zucchini, diced

approx. 50 g wild salmon, diced

1 thyme twig

Olive oil


Combine the sweet potato, zucchini, cauliflower and salmon, add the thyme and steam until the vegetables and fish are soft

Discard the thyme and puree the vegetables and fish with some of the water used to steam the vegetables

Add a drizzle of olive oil to serve

Can be divided into portions, refrigerated for 2 days or frozen for 3 months

Enjoy x

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