Easy Salmon Tray Bake with Roasted Mediterranean Veg

An easy tray bake is a great way to serve salmon and include lots of lovely colourful vegetables. Don’t forget to add a big side of greens!

Preheat oven to 180C fan.

INGREDIENTS

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

INSTRUCTIONS

• 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, as well as 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.

TRIED & TESTED!

• Serve salmon with some fresh dill or basil
• Serve the chicken with some fresh thyme leaves, or add them to the bake when cooking
• Cook the vegetables as described and BBQ your chosen protein instead. A BBQ’d steak or pork chop would also be delicious
• Drizzle with a pesto dressing

TIPS!

Try this with an alternative fusion; fancy Asian flavours? Sub olive oil for sesame oil. Add a drizzle of runny honey towards the end of cooking so as not to let it burn.

To serve, add a splash of soy sauce, toasted sesame oil and fresh coriander leaves, thinly sliced spring onion and lime wedges.

Use what vegetables you have, or what needs using up.