Roasted Vegetables Salmon
Soft vegetables like peppers aubergines onions and tomatoes roasted at higher temperatures will have lovely charred edges. Roast vegetables for 15 minutes.
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Then place together with salmon and cook for another 10-14 minutes or until done.
Roasted vegetables salmon. Carefully arrange salmon skin-side down in. Then thoroughly mix vegetables to coat the spices and oil evenly. Add pumpkin brussels sprouts lemon wedges garlic and rosemary sprigs.
Season the salmon fillets with lemon juice salt pepper a sprinkle of dill and a little butter wrap the salmon in a foil parcel and bake alongside the vegetables for the last 12 minutes. Take out the pan from the oven and make space for salmon. Preheat the oven to 180C fan forced.
Remove from oven and stir pushing vegetables aside in 4 spots to leave openings for each salmon. Return to the oven. Roast until vegetables are tender-crisp about 20 min.
Put all the cut vegetables on the baking sheet and add some amount of prepared spice mix reserve some for salmon and olive oil. 12 minutes before the end of cooking time place the salmon on a baking sheet covered with greaseproof paper sprinkle with black pepper and. Cut the sweet potato into thin slices trim the green beans and thinly slice the red onion.
Sprinkle seasoning blend over the oiled salmon filet. Add olive oil and pepper and toss to coat. Once its all done pour the leftover sauce over salmon fillets and roasted veggies.
Place smashed garlic cloves among the vegetables. Place the salmon fillets in a shallow dish and pour half of the remaining marinade over top. Roast for 35-40 minutes turning once until they are tender and slightly charred.
Place the potatoes and olive oil in an oven proof dish season with salt and pepper and roast for 20 minutes or until starting to brown. Place salmon in marinade skin side up. Place squash and Brussels sprout in a single layer on baking sheet.
Preheat the oven to 200C 400F gas mark 6. Cook these spiced vegetables halfway in the oven. Spray a rimmed baking sheet with nonstick spray and place the seasoned salmon.
Roast in oven for 10 minutes. Flip vegetables and push to the edges of sheet. Rub 2 tablespoons of olive oil on salmon filet on both sides making sure to cover completely.
Place the chopped vegetables in a roasting tin and toss with the oil. Preheat oven to 350F. Spread in a single layer on lined baking sheet.
Refrigerate the marinating salmon fillets while you move on to step 2.
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