Meet our latest one pan dinner with a Mediterranean twist. Salmon fillets provide nourishing protein and omega-3’s, seasoned with fragrant spices and crisped to perfection. Simply roast these atop a colourful medley of sweet potato, zucchini and juicy tomatoes for micronutrients and antioxidants. Once cooked, top with a squeeze of lemon, creamy pesto and crumbled feta! Simply, delicious and ready in a flash.
Time to cook: 40
Serves: 2
Ingredients:
- 1 (400g) sweet potato, cubed
- 1 (170g) zucchini, cubed
- 200g (7oz) baby tomatoes, we used solanato
- 1 tbsp extra virgin olive oil
- Sea salt & black pepper
- 2 salmon fillets, skin off
- ½ tsp paprika
- ½ tsp oregano
- ½ tsp garlic powder
- ½ lemon
- 3 tbsp pesto
- 50g (1.7oz) feta, crumbled
Method:
Preheat the oven to 200C or 390F.
Place the sweet potato, zucchini and baby tomatoes on a large baking tray. Drizzle with extra virgin olive oil and season with sea salt and black pepper. Use your hands to toss everything together and ensure everything is evenly coated. Bake in the preheated oven for 25 minutes.
Remove the tray from the oven and push the vegetables aside to make space in the middle of the tray. Add the salmon fillets and drizzle lightly with a little olive oil. Sprinkle the paprika, oregano and garlic powder on top and then season with sea salt and black pepper. Return the tray to bake for a further 10 minutes or until the salmon is cooked to your liking. Note: the salmon will continue to cook through whilst it is resting out of the oven.
Divide the vegetables between two serving bowls and top with the salmon. Squeeze the lemon over the salmon, followed by the pesto and crumbled feta.
