Salmon with roasted mediterranean vegetables and pesto

Salmon with roasted mediterranean vegetables and pesto
riesling-2.jpg

Method

  1. Preheat the oven to 200°C (400°F), gas mark 6.
  2. Place the chopped vegetables in a roasting tin and toss with the oil.  Roast for 35-40 minutes, turning once, until they are tender and slightly charred.
  3. 12 minutes before the end of cooking time, place the salmon on a baking sheet covered with greaseproof paper, sprinkle with black pepper and place in the oven to cook.
  4. Remove the vegetables from the oven and stir in spinach leaves and pesto, the spinach leaves will wilt slightly from the heat of the vegetables.
  5. Add salmon and serve

Recipe from Aldi.

There's more delicious recipes in every issue of Yours magazine out every fortnight on a Tuesday.

Tip

An easy midweek meal that's healthy and filling too

Ingredients

1 large courgette, thickly sliced
1 red pepper, deseeded and chopped
1 yellow pepper, deseeded and chopped
1 small aubergine, chopped
1 red onion, peeled and cut into wedges
1 tbsp olive oil
2 x 220g Scottish salmon fillets
Freshly milled black pepper
100g baby spinach leaves
4 tsp pesto

Notes

Time: 15 minutes
Serves: 4
Nutrition: n/a