Recipes

Provencal Salmon Traybake



Serves 2



Ingredients:

½ large red onion, cut into 12 wedges

6 whole garlic cloves

Small red pepper cut into 3cm chunks

Small yellow pepper cut into 3cm chunks

Large courgette cut into 1cm slices

1 tsp Herbes de Provence

1 tbsp finely chopped fresh oregano

60g fine green beans

2 skinless salmon fillets (200g each)

100g cherry tomatoes on the vine

25g pitted halved black olives

50ml fish stock

Basil leaves for garnish




Method:

Preheat the oven to 220°C

Scatter the onion, garlic, pepper, courgette, dried herbs and oregano on a roasting tray

Season well with salt and pepper and spray 25 times with oil

Mix well and cook on top shelf for 20 minutes

Add the green beans to a pan of salted boiling water and blanche for about two minutes until cooked but still firm. Drain and immerse in cold water then drain off

Remove the tray from the oven and nestle the salmon, tomatoes, beans and olives among the veg. Add the fish stock.

Season the salmon and add another 20 sprays of oil

Return to the oven and bake for 10-15 minutes, until the salmon is cooked

Serve, scattered with basil leaves

Edited to remove the huge number of double spaces 😁