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
- 1/2 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.
