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Roast Salmon With Zucchini And Lemon

Roast Salmon With Zucchini And Lemon

Ingredients for One

  1. 140 grams Atlantic salmon skin-on
  2. 5 grams dill
  3. 2 chat potatoes
  4. 1 tbsp roasted capsicum strips
  5. 40 grams green beans
  6. 1 zucchini
  7. 0.5 clove garlic
  8. 0.25 lemon
  9. extra virgin olive oil - PANTRY ITEM
  10. salt and pepper - PANTRY ITEM

Ingredients for Two

  1. 280 grams Atlantic salmon skin-on
  2. 10 grams dill
  3. 4 chat potatoes
  4. 2 tbsp roasted capsicum strips
  5. 80 grams green beans
  6. 1 zucchini
  7. 1 clove garlic
  8. 0.5 lemon
  9. extra virgin olive oil - PANTRY ITEM
  10. salt and pepper - PANTRY ITEM

Ingredients for Three

  1. 560 grams Atlantic salmon skin-on
  2. 20 grams dill
  3. 8 chat potatoes
  4. 4 tbsp roasted capsicum strips
  5. 160 grams green beans
  6. 2 zucchini
  7. 2 clove garlic
  8. 1 lemon
  9. extra virgin olive oil - PANTRY ITEM
  10. salt and pepper - PANTRY ITEM

Ingredients for Four

  1. 840 grams Atlantic salmon skin-on
  2. 30 grams dill
  3. 12 chat potatoes
  4. 6 tbsp roasted capsicum strips
  5. 240 grams green beans
  6. 2 zucchini
  7. 3 clove garlic
  8. 2 lemon
  9. extra virgin olive oil - PANTRY ITEM
  10. salt and pepper - PANTRY ITEM

Prep:

  1. put a saucepan of salted water on to boil
  2. pre-heat oven to 200°C
  3. wash zucchini, halve and cut into 4cm pieces
  4. wash green beans
  5. drain capsicum strips
  6. cut potatoes into quarters
  7. cut lemon into wedges
  8. peel and crush garlic
  9. wash and chop dill

Method:

  1. Place the zucchini and lemon onto an oven tray lined with baking paper. Drizzle with olive oil and garlic. Season well with salt and pepper. Bake in the oven for 10 minutes. Arrange capsicum and salmon over the top. Bake for a further 10 to 12 minutes, until the salmon is cooked to your liking.
  2. Meanwhile, boil the potatoes for 6-8 minutes. Add the beans and cook for a further 3 minutes or until tender. Drain.
  3. Sprinkle dill over the salmon, zucchini and capsicum. Serve with the beans, potatoes and lemon wedges.
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