- Preheat the oven to 200°C (400°F), gas mark 6.
- 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.
- 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.
- 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.
- Add salmon and serve
Recipe from Aldi.
There's more delicious recipes in every issue of Yours magazine out every fortnight on a Tuesday.
An easy midweek meal that's healthy and filling too
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
Time: 15 minutes Serves: 4 Nutrition: n/a