Salmon and Mediterranean Vegetable Bake (LC)
Ingredients
- ½ courgette,fine slices
- ½ red pepper, fine slices
- ½ red onion, fine slices
- 6 olives, halved
- 6 cherry tomatoes
- 1 tsp olive oil, divided
- ½ tsp mixed herbs
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Black pepper to taste
- 1 salmon fillet (approx. 110g)
- ¼ lemon, cut into a wedge
Instructions:
Preheat the oven to 180°C / 160°C fan.
Cut out a piece of baking paper approximately A3 size and place it on a baking tray.
Add the courgette, red pepper, red onion, olives and cherry tomatoes to the centre of the baking paper.
Drizzle over ½ tsp olive oil. Add the mixed herbs, smoked paprika, garlic powder and black pepper, then toss until the vegetables are evenly coated.
Place the salmon on top of the vegetables, skin-side down. Drizzle over the remaining ½ tsp olive oil and squeeze the lemon juice on top.
Bring the edges of the baking paper together and fold securely to create a sealed parcel, leaving a little room inside for the steam to circulate.
Bake for 20–25 minutes, or until the vegetables are tender and the salmon is completely cooked through and flakes easily with a fork.
Carefully open the parcel, allowing the hot steam to escape. Then serve once ready.
Note: You can use any vegetables you have available in this recipe, but bear in mind that some may take longer to cook. Cut the vegetables into small chunks or thin slices to help them cook within the recommended time.