Healthy Fish & Chips

150g Salmon Fillet (boned)

100g parsnip, washed and cut into 1cm chips

1/4 cup shredded red cabbage

2 tbsp apple cider vinegar

Handful dill, finely chopped

Handful mint leaves, finely chopped

1 tbsp full fat Greek Yoghurt

Lemon wedges to serve

Olive Oil spray

Sea Salt and Pepper

Instructions:

1. Preheat oven to 200C and line a baking tray with baking paper. Spread the parsnip chips across the tray and spray with olive oil and season with sea salt.
2. Place the shredded cabbage in a bowl with the apple cider vinegar and a little water to cover.
3. Toss to combine and set aside. Place the salmon onto a lined baking tray, spray lightly with olive oil, sprinkle the dill onto the salmon and place the salmon and the parsnip chips into the oven.
4. Whilst the salmon is cooking prepare the yoghurt by combining the mint and yoghurt in a small bowl.
5. Whisk together to combine and set aside. Remove the fish from the oven after 8-10 minutes (less or more as desired) and cover with foil.
6. Turn the oven up to 220C and cook the parsnip for a further 5 minutes to make crispy.
7. Drain water and vinegar from red cabbage.
8. Once the parsnip is cooked, serve with salmon, yoghurt and pickled red cabbage.