Fettucine with Salmon & Vegetables

Ingredients

• 2 tbl Balsamic vinegar
• 1 tbl Maple syrup
• 1 medium carrot
• 1 zucchini
• 1 parsnip
• 1 cup eggplant
• 1 red capsicum
• 1 cup of broccoli florets
• ½ cup fresh basil
• 1 tbl Cobram Estate Garlic Infused Extra Virgin Olive Oil
• 1 tbl Cobram Estate Lemon Infused Extra Virgin Olive Oil
• Gluten free Fettuccine (check for high FODMAP ingredients like soy or besan flour)
• 4 fresh Salmon fillets
• Salt & Pepper

Method

1. Heat oven to 220º degrees Celsius. Combine Maple syrup and balsamic vinegar and place aside.
2. Chop carrot, zucchini, parsnip, eggplant & capsicum into bite size pieces and toss in a tablespoon of Cobram Estate Garlic Infused Extra Virgin Olive Oil. Place in an oven tray and in the oven. Set timer for 15 minutes.
3. Boil a large pot of water and cook pasta to packet directions.
4. Prepare salmon, by patty the skin dry and season with salt and pepper. Heat a tablespoon of Cobram Estate Lemon Infused Extra Virgin Olive Oil in a heavy pan and place salmon skin side down. Cook for 4 minutes, turn over and cook for a further 2 minutes. Add Balsamic and Maple syrup mixture and cook for 1 more minute. Remove salmon from pan and allow to stand.
5. When the oven timer goes, add broccoli and fresh basil to the vegetables and poor over pan juices. Cook for a further 5 minutes until broccoli is tender. Enjoy!