INGREDIENTS

• 4 salmon fillets 
• 1 large or 2 small courgettes, chopped
• 1 red pepper, sliced
• 1 vine of approx 12-15 cherry tomatoes
• 2 red onions/leeks, quartered/ chopped
• ½ a butternut squash, seeds removed and roughly chopped
• 1 x small aubergine, sliced
• 1 lemon, sliced
• 6 garlic cloves, left whole with skins on
• 1 x sprig rosemary, leaves removed and chopped/thyme/dill (or whatever you have to hand)

INSTRUCTIONS

• Heat oven to 180. Wash and chop all the vegetables into large but bite-sized pieces or slices.
• Add to a baking tray with the lemon slices, herbs and garlic cloves. Add a good glug of olive oil to coat everything and add some salt and pepper. Cook for 25-30 minutes until vegetables are starting to become tender and caramelised.
• Place the salmon fillets on the top and cook for a further 10 minutes. This recipe can be made with chicken breast or thighs too, if so, place the chicken breasts on the top of and cook for a further 20-25 minutes or until they’re cooked through.

TO SERVE...

• Serve salmon with some fresh dill or basil.
• Serve chicken with some fresh thyme leaves or add them to the bake when cooking.
• Drizzle with a pesto dressing (optional).

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