Baked Fillet of Salmon with Mediterranean Veg
This is a great Sunday lunch option if you are having a crowd around.
4 people
50 minutes
15 minutes
Ingredients
- 0 - Seasoning
- 1 - SuperValu Lemon cut into wedges
- 3 sprigs SuperValu Parsley
- 1 large SuperValu Smoked Salmon Slices
- 1 glass White Wine
Lemon Roasted Potatoes
-
0
-
Seasoning
-
18
-
SuperValu Baby Potatoes
-
1
-
SuperValu Lemon
cut into wedges
-
1
tbsp
SuperValu Olive Oil
Mediterranean Vegetables
-
14
-
Cherry Tomatoes
(approx)
-
1
-
Green Pepper
diced roughly
-
2
-
Red Onion
peeled and sliced into chunks
-
1
-
Red Pepper
diced roughly
-
1
-
SuperValu Courgette
diced roughly
-
2
sprigs
SuperValu Fresh Thyme
-
4
cloves
SuperValu Garlic
crushed
-
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.
