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!


  • 2 BigFish Salmon fillets

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

  • 1 medium courgette


  • 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


  • 1 tbsp olive oil
  • Seasoning

    sea salt and fresh black pepper


  • 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.


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two (easily multiplied to serve a bigger crowd)