Simple cherry tomato, pepper and courgette traybake with salmon

Traybakes are an effortless way to prepare a whole meal in just one pan. 

This simple dish is made with classic Mediterranean vegetables roasted with garlic, lemon, herbs and salmon.

Ingredients

• 2 red peppers, deseeded and thickly sliced
• 300g baby courgettes, halved lengthways
• 1 garlic bulb, broken into cloves but left unpeeled
• 1 lemon, cut into wedges
• 2 rosemary sprigs
• 2 tbsp olive oil
• 2 salmon fillets, skinned
• 500g cherry vine tomatoes
• 2 tbsp snipped chives or handful fresh basil leaves
• 80g wild rocket

Method

Preheat the oven to 200C/180C fan/gas mark 6.

Spread 2 thickly sliced peppers, 300g baby courgettes (halved lengthways), 1 garlic bulb (broken into cloves but left whole), 1 lemon (cut into wedges) and 2 rosemary sprigs out on a shallow roasting tray. Drizzle with some of the oil, season with sea salt and ground black pepper. Roast for 20 minutes.

Add 2 skinned salmon fillets and 500g cherry vine tomatoes to the tray, drizzle with a little oil and return to the oven for 10 minutes.

Break the salmon into large flakes and scatter over 2 tbsp snipped chives or a handful of fresh basil leaves.

Divide 80g wild rocket between 4 serving bowls and spoon over the mixture to serve.