Baked salmon with zucchini, peppers and rosemary potatoes

Ingredients

For 1 serving

• Salmon fillet130 g
• Zucchini0.5
• Bell peppers0.5
• Potatoes150 g
• Extra virgin olive oil8 g
• Rosemaryto taste
• Saltto taste
• Black pepperto taste

Contains: fish

In season: June – September

Method

1. Heat a conventional oven to 200 °C. Peel the potatoes, wash the courgette and pepper; remove the seeds and white membranes from the pepper.
2. Cut the potatoes, courgette and pepper into roughly 2 cm chunks, keeping the potatoes a little smaller as they cook more slowly.
3. In a baking tray toss the vegetables with the oil, salt and the rosemary needles and roast for 20 minutes, until they start to colour.
4. Pat the salmon dry, salt it and nestle it skin side down among the vegetables; cook for another 10–12 minutes, until opaque at the edges and just flaking in the centre.
5. Serve straight away with a grind of black pepper.