A tray full of sunny Mediterranean flavours, omega-3 and veggy goodness. What’s not to like? Try with sun-dried tomato or roasted pepper and almond pesto for a twist.
- Chop a few peppers (I’ve used red and yellow), 2 courgettes and half a red onion into bite-sized pieces and spread out onto a roasting tin. Scatter over a handful of pine nuts and the zest of a lemon (reserving the rest of the lemon for later). Drizzle with a little olive oil and season lightly. Pop into a preheated oven at 200˚C / 180˚C fan / Gas 6 for 10 minutes until softened slightly.
- Top each salmon fillet with a teaspoon of pesto and add to the dish. Squeeze over the juice of the lemon and add the segments to the tray also.
- Return the try to the oven for a further 12-15 minutes or until the fish is cooked through.
I like serve with fresh crusty bread or buttery new potatoes. Any leftovers will make a delicious stuffed-pitta or cold potato salad lunch the following day.
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