Baked Fillet of Salmon with Mediterranean Veg
This is a great Sunday lunch option if you are having a crowd around.
Ingredients
- 1 large side of SuperValu Salmon
- 1 glass White Wine
- 3 sprigs Fresh SuperValu Dill/Flat Leaf Parsley
- 1 SuperValu Lemon cut into wedges
- Seasoning
- Lemon Roasted Potatoes
- 18 SuperValu Baby Potatoes
- 1 SuperValu Lemon cut into wedges
- 1 tbsp SuperValu Olive Oil
- Seasoning
- Mediterranean Vegetables
- 1 SuperValu Red Pepper diced roughly
- 1 SuperValu Green Pepper diced roughly
- 2 SuperValu Red Onions peeled and sliced into chunks
- 1 SuperValu Courgette diced roughly
- 14 SuperValu Cherry Tomatoes (approx)
- 4 cloves SuperValu Garlic crushed
- 2 sprigs SuperValu Thyme
- 1 tbsp SuperValu Olive Oil
Method
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Place the salmon onto a large roasting tray, season lightly with some seasoning.
- Scatter the herbs on top along with the lemon wedges and then pour the wine on top.
- Place in the preheated oven for 30-35 minutes until gently cooked.
- Portion with a metal spatula and serve immediately with the Mediterranean vegetables.
Lemon Roasted Potatoes
- Place the potatoes, lemon wedges and oil into a large mixing bowl.
- Season well with some salt and pepper and mix well.
- Transfer to a flat baking tray and roast for 45-50 minutes.
Mediterranean Vegetables
- Arrange all of the vegetables in a large roasting tray with the thyme sprigs and olive oil and roast for 35-40 minutes.