Salmon & Vegetable Tray Bake

Ingredients

• 600g Baby potatoes, halved
• 1 Red onion, cut into wedges
• 200g Green beans, trimmed
• 250g Cherry tomatoes
• 4 (about 150–180g each) Salmon fillets, skin on
• 3 tbsp Olive oil
• 2 cloves Garlic, crushed
• 1 Lemon, zested, cut into wedges
• 1 tsp Dried oregano
• Salt and black pepper

You’ll need: Large baking tray

Method

1. 1

   Heat the oven to 220°C (200°C fan). Toss the potatoes and onion on a large tray with 1 tbsp oil, salt and pepper. Roast for 20 minutes.

2. 2

   Toss the beans and tomatoes with 1 tbsp oil, add them to the tray and roast for 10 minutes.

3. 3

   Meanwhile, mix the remaining oil with the garlic, lemon zest and oregano. Pat the salmon dry, season and rub with the mixture.

4. 4

   Make space in the middle of the tray and add the salmon skin side down. Roast for 10–12 minutes, depending on thickness, until the salmon is opaque and flakes easily with a fork.

5. 5

   Serve straight from the tray with the lemon wedges.