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
sea salt and fresh black pepper
Preheat oven to 190°C (Gas Mark 5)
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.
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.
Serve on warmed plates with the salmon fillet on top of a generous portion of vegetables.
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