Provençal Salmon Traybake

Traybakes are such a time-saver when you’re on a diet. Just whack it all in the oven and let it do its thing – no need to stress about it! The only thing to be a bit careful of is not to overcook the salmon.

INGREDIENTS

SERVES: 4

1 large red onion, cut into 12 wedges

12 garlic cloves, peeled but left whole

1 large red pepper, cored, deseeded and cut into 3cm chunks

1 large yellow pepper, cored, deseeded and cut into 3cm chunks

2 large courgettes, cut into 1cm slices

1 tsp dried herbes de Provence

2 tbsp fresh oregano, finely chopped

Olive oil spray

120g fine green beans

4 skinless salmon fillets (200g each)

200g cherry tomatoes on the vine

50g pitted black olives

100ml fresh fish stock

Sea salt and freshly ground black pepper

A handful of basil leaves, to finish (optional)

METHOD

1: Preheat the oven to fan 220°C/gas 7.

2: Scatter the onion, garlic, peppers, courgettes, dried herbs and fresh oregano in a roasting tray. Season generously with salt and pepper and spray 25 times with oil. Mix well and cook on the top shelf of the oven for 20 minutes.

3: Meanwhile, add the green beans to a small pan of boiling salted water and blanch for a couple of minutes until cooked but still firm to the bite. Drain and immerse in a bowl of cold water to cool quickly, then drain well.

4: Remove the tray from oven and nestle the salmon fillets, cherry tomatoes, green beans and olives in amongst the roasted vegetables. Pour over the fish stock. Sprinkle the salmon with salt and pepper and spray with another 20 sprays of oil.

5: Return the roasting tray to the top shelf of the oven and bake for about 10–15 minutes, until the salmon is cooked. Serve, scattered with basil leaves if you like.

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