Ingredients (Serves 2)
250g salmon fillets
300g courgette, sliced into discs 1/2 cm thickness
120g red onion, sliced
2 bell peppers (red and yellow), diced
150g cherry tomatoes
1½ tbsps olive or avocado oil
1½ tbsps balsamic vinegar
¼ tsp sea salt
¼ tsp ground black pepper
For The Marinade
2 tsps olive or avocado oil
2 garlic cloves, minced
1 tsp English or Dijon mustard
½ tsp sea salt
½ tsp ground black pepper
1-2 tsps lemon zest (unwaxed lemon), finely grated
1 tbsp fresh lemon juice
Nutrition
Per serving: 466 Calories, 38g Protein, 20g Carbs, 26g Fat
Preparation
Mix the marinade ingredients in a bowl. Spread over the top and sides of the salmon fillets.
Refrigerate for 30 minutes.
Preheat oven to 180˚C/350˚F and line a large baking tray with foil.
Place the courgette, onion, bell peppers and tomatoes onto the baking tray.
Sprinkle the olive oil, balsamic vinegar, salt and pepper over the vegetables. Mix well.
Oven roast for 10 minutes.
Remove the tray from the oven and mix the vegetables up using a fish slice or spatula.
Nestle the salmon amongst the vegetables.
Roast for 20 minutes or until the salmon is thoroughly cooked