Roasted salmon and vegetables
This salmon and vegetables recipe is a wholesome dish which we have cooked many times in our home.
Providing the vegetables are cut into finger-sized portions of about the same size, it can all be cooked in a clay dish in half an hour. With rice it makes a filling meal but, depending on the vegetables used, it can also be served on its own or just with bread. It is easy to prepare and there is very little washing up to do at the end.
We normally use whatever vegetables we have available and so the dish tastes different every time. Today we added plenty of fresh thyme and cherry tomatoes as we had a lot of these; the result was a moist, fragrant and tasty dish enjoyed by everyone in the family. You could try sweet potato instead of parsnip, aubergine instead of courgette and you could also add mushrooms. Always include soft vegetables such as tomatoes, peppers and aubergine, which release lots of succulent juices, and always add a good sprinkling of olive oil.
Cooking time: 30 min
4 salmon fillets, or about 600g
1 large parsnip
200g cherry tomatoes
200g fresh shallots
2 sticks of celery
1 large courgette
A few sprigs of thyme
3 cloves of garlic
1 tbsp lemon juice
Salt and pepper
Rinse and chop the parsnip, courgette and celery into long finger sized portions of similar size. There is no need to grease the dish, just arrange all the vegetables in layers at the bottom of the dish, sprinkle with olive oil and arrange the salmon fillets over the vegetables. A few knob of butter and some lemon juice will enhance the flavour of the dish.
Bake in the oven at Gas mark 5 or 190 ˚C (Fan 170˚C) for about 30 minutes.
Used for roasting: CL 297 dinner plate