Roasted vegetables with salmon

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Serves: 4

By greenbeanie

(1 Vote) 1


  • 2 courgette

  • 400g cherry tomatoes

  • 4 potatoes

  • 2 peppers 1 red, 1 green

  • 1 handful pumpkin seeds

  • 1 handful sunflower seeds

  • 1 bulb fennel

  • 4 salmon steaks


  1. Preheat oven to 180C.
  2. Peel the potatoes and cut into 2cm chunks.
  3. Slice the courgettes, peppers and fennel into similar size large chunks.
  4. Put the vegetables, potatoes and whole cherry tomatoes into a large baking tray and drizzle with olive oil.
  5. If you want to add some herbs like rosemary or thyme at this stage you can. Mix together with your hands so that everything is coated in the oil.
  6. Place the baking tray in the oven for 40-45 mins. After 20 minutes remove from the oven and turn the vegetables before returning for the remaining time.
  7. After 40-45 mins place the salmon fillets on top of the vegetables and sprinkle with the seeds before returning to the oven for 10-15 mins depending on the thickness of the salmon.
  8. Remove from the oven, add seasoning if required and perhaps some lemon juice and serve the salmon on top of the vegetables.

Additional Information

  • courgette

  • salmon

  • tomato

  • pepper

  • Potato

  • Main Course

  • Low fat

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

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Your comments

  • greenbeanie 02/02/08 12:00

    A really tasty dish that is very quick to prepare using whatever vegetables you have available. Children loving getting their hands dirty and mixing the vegetables into the oil!!