Roast salmon and winter veg

This simple dish makes a great healthy supper for colder evenings.

It includes a generous portion of veg and it's really easy to make, just a few minutes prep then stick it in the oven and use the cooking time to do something else!

Ingredients

• 2 BigFish Salmon fillets

  We like Sweet Chilli flavour for this dish but you can use plain fillets.

• 1 medium courgette

  sliced

• 1 medium sweet potato

  peeled and cut into chips

• 1 red pepper

  de-seeded and cut into chunks

• 1 red onion

  peeled and cut into chunks

• 3 cloves of garlic

  peeled

• 1 tbsp olive oil
• Seasoning

  sea salt and fresh black pepper

Method

• 1.

  Preheat oven to 190°C (Gas Mark 5)

• 2.

  Place the courgette, sweet potato, pepper, onion and garlic in a plastic bag with the olive oil and a good twist of salt and pepper. Seal the bag and gently shake until everything is covered with the seasoning and oil and place in a roasting tin.

• 3.

  Remove all packaging from the salmon fillets and loosely wrap in lightly oiled tin foil. Place on a baking tray and then put both tins in the oven for 30-40 minutes. Ovens vary, so check whether the salmon is cooked after 30 minutes.  The vegetables should take around 40 minutes and are ready when they are starting to turn a nice golden colour at the edges.

• 4.

  Serve on warmed plates with the salmon fillet on top of a generous portion of vegetables.