Salmon and veg traybake
Source: Easy Peasy Foodie
This is a recipe adapted from Easy Peasy Foodie.
Ingredients
1 large sweet potato cut into 1cm cubes (no need to peel!)
3 red/yellow peppers chopped into large pieces – roughly 2cm x 2cm
2 small red onions peeled and cut into wedges (cut each onion into 6-8 wedges)
Salt and pepper (to taste)
2 tablespoons olive oil
4 fillets salmon
Marinade
75g greek yoghurt
2 cloves garlic, crushed
3cm fresh ginger, grated
1 lemon - zest only
1 tsp garam masala
1 tsp smoked paprika
Salt
Combine marinade ingredients
Coat salmon and set to one side, or leave in fridge until ready to cook
Pre-heat oven to 200°C fan/220°C/gas 8.
Meanwhile, place the chopped sweet potatoes, peppers and onions in a very large roasting pan / sheet pan. The pan should be big enough to ensure all the veggies are in a single layer with a bit of room.
Drizzle 2 tablespoons olive oil over the vegetables, scatter over the thyme and sprinkle over a little salt and pepper
Place the pan in the oven and roast the vegetables for 10 minutes
When the 15 minutes are up, remove the pan from the oven, and give the veggies a good stir. Place the 4 salmon fillets in amongst the veggies, so the salmon skin is touching the pan (and not on top of the veggies).
Place the pan back in the oven and roast for a further 20 minutes.
