- 2 fresh salmon fillets
- 750g new potatoes
- 2 carrots cut into batons
- 1 green, yellow and red pepper
- 1 courgette
- 1 aubergine
- cherry tomatoes on the vine
- garlic-infused olive oil
- salt and pepper
- dried rosemary
- herbs de provence or mixed herbs
Preheat your oven to 200C. Chop up all veg except for the new potatoes and tomatoes. Next, turn your new potatoes into Hasselback potatoes – place one potato at a time into a wooden spoon. Slice several times across while taking care not to chop the potatoes in half by accident. The wooden spoon should prevent this from happening. Place them to one side.
Next, grab your baking trays and cover with tin foil. Drizzle a little garlic-infused olive oil evenly over all three of them. On tray number one, place your salmon skin-side up (this stops the skin from sticking to the tray) and add aubergine and cherry tomatoes. Set this tray aside for now.
Place all other ingredients on the other trays, add salt, pepper and mixed herbs on everything apart from the Hasselback potatoes, for which you can use rosemary. Roll everything around in the oil to make sure all ingredients are evenly covered.
Place trays two and three (with all your veggies) in the oven for 25 minutes. Kick back and relax. After 25 minutes, place tray one with your salmon, aubergine and cherry toms in for another 20 minutes. Kick back and relax once more. Eat and enjoy!
NB – in case you have a tray big enough or wish to only make enough food for one person (this recipe makes two portions), you can add ingredients onto the same tray in batches, removing the need for three individual trays. Happy cooking!