Name: Summer Salmon Traybake
Total time: 30
Yield: 4
Ingredients: 500g Baby potatoes; 4 Shallots, halved; 3 tbsp Olive oil; 1 tbsp Seggiano Semi fresh oregano; 150g Cherry tomatoes; 3 Cloves garlic, peeled and lightly crushed; 1 Red pepper, sliced into thick strips; 1 Yellow pepper, sliced into thick strips; 125g Marinated artichoke hearts; 100g Olives, pitted; 4 Salmon fillets; 1 lemon, cut into wedges

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Method

Step 1 - Step 1

Preheat the oven to 180ºC.

Step 2 - Step 2

Tip the potatoes and shallots into a large baking tray and toss together with 1 tbsp olive oil and the oregano. Roast in the oven for 20 minutes.

Step 3 - Step 3

Add the tomatoes, garlic, peppers, artichokes and olives to the tray, drizzle with another 1 tbsp of olive oil and toss everything together.

Step 4 - Step 4

Lay the salmon fillets on top of the vegetables and season with salt and pepper. Cover the tray with foil then return to the oven for 8-10 minutes or until the fish is cooked through.