Baked Lemon and Herb Salmon with Roasted Vegetables

Shopping list

• 4 piece salmon fillets — skinless, about 150 g each

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• 2 piece courgettes — cut into half-moons

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• 1 piece red pepper — deseeded and sliced

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• 200 g cherry tomatoes — halved

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• 1 piece red onion — cut into thin wedges

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• 3 tbsp olive oil

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• 1 piece lemon — zest and juice

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• 2 clove garlic cloves — crushed

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• 1 tbsp fresh thyme — leaves picked

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• 2 tbsp fresh parsley — chopped

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• 1 tsp salt

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• 0.5 tsp black pepper — freshly ground

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Step by step

1. 1

   Preheat the oven to 200°C (180°C fan). Line a large baking tray with baking parchment.

2. 2

   In a large bowl, toss the courgettes, pepper, cherry tomatoes and red onion with 2 tablespoons olive oil, half the lemon zest, half the garlic, thyme, salt and pepper.

3. 3

   Spread the vegetables in a single layer on the prepared tray and roast for 15 minutes.

4. 4

   Meanwhile, mix the remaining olive oil, lemon juice, remaining zest, remaining garlic and chopped parsley in a small bowl.

5. 5

   Remove the tray from the oven and nestle the salmon fillets among the vegetables. Spoon half the lemon and herb mixture over the salmon.

6. 6

   Return to the oven and bake for a further 12– 15 minutes, or until the salmon is cooked through and flakes easily with a fork.

7. 7

   Drizzle the remaining lemon and herb dressing over the salmon and vegetables just before serving.

8. 8

   Serve immediately with crusty bread or new potatoes.