Diet: Dairy Free, Gluten Free, Nut Free, Paleo, Pescatarian, Soy Free
Serves: 4
Preparation Time: 2 minutes
Cooking Time: 30 minutes
Total Time: 32 minutes

Description

A firm favourite no matter what the season. A tray bake is always a winner to save on time when cooking for the family, yet provides so much nourishment, nothing but ingredients straight from nature.

Nutrition Breakdown:

An amazing source of protein and healthy fats in term of the salmon fillet, along with being a fantastic source of omega-3 fatty acids, paired with polyphenol rich vegetables that are full of fibre, vitamins and minerals along with prebiotic garlic. Instead of using a sauce, as many are laden with sugar, this dish simply uses delicious herbs for an extra dose of antioxidants which pairs perfectly with the olives for that Mediterranean flavour!

Ingredients

• 4 salmon fillets
• 1 fennel bulb
• 2 red onions
• 2 bell peppers
• 2 Courgettes
• 160g kalamata olives (de-stoned)
• 1 garlic bulb
• 1 tbsp oregano
• 1/2 lemon
• 1 handful basil leaves
• Salt & pepper

Method

1. Preheat the oven to 180 degrees.
2. Roughly chop the fennel bulb, red onion, bell peppers and slice the courgette.
3. Throw the chopped ingredients into the tray along with the olives and whole garlic bulb.
4. Drizzle some olive oil over the top of the vegetables and season with salt, pepper, and the oregano. Give it a mix and place in the oven for 30 minutes.
5. Meanwhile, lay 4 salmon fillets on a tray and squeeze over the juice of the lemon on top.
6. Place into the oven 10 minutes after you put in the vegetable tray and leave to cook for 20 minutes, (so both tray ingredients will be ready to take out at the same time).
7. Once done remove both the tray bake and the salmon fillets from the oven.
8. Sprinkle the basil leaves over the vegetable tray.
9. Serve a salmon fillet on each plate along with the vegetables and enjoy!