One Pan Salmon and Roasted Mediterranean Vegetables
Servings 4
My Easy One Pan Salmon and Roasted Mediterranean Vegetables is a deliciously spiced meal that is chock full of healthy ingredients and tastes great!
Ingredients
- 1 red onion, peeled, halved, and cut in 1 inch chunks
- 2 medium zucchini, cut in half lengthwise and then sliced in half moons zucchini are also known as courgettes
- 2 sweet red peppers, de-seeded and cut in 1 inch pieces
- 1 can chickpeas, drained and rinsed that's about 14 ounces or 400 grams but you can use more or less depending on tastes and appetite
- 2 tablespoons mild olive oil
- 1 teaspoon Harissa or to taste check this is gluten free if required
- 4 salmon fillets, preferably skinless and boneless You can use a side of salmon if you prefer and cut it into serving size pieces once it is cooked
- chopped flat leaf parsley to garnish
Instructions
- Preheat the oven to 400°F (200°C or 180°C for fan ovens).
- Arrange the onion, zucchini, red peppers and chickpeas on a baking sheet/sheet pan.
- Mix the oil and the Harissa together.
- Toss three quarters of the oil and spice mixture with the vegetables.
- Spread the vegetables evenly on the baking sheet and place in the oven for 20 minutes.
- Remove the pan from the oven and toss the vegetables again with a spatula.
- Nestle the salmon fillets or side of salmon amongst the vegetables.
- Brush the salmon with the remaining oil and spice mixture.
- Bake for 10 minutes for salmon fillets or 15 to 18 minutes for a side of salmon, until the salmon is cooked through and flakes easily with a fork.
- Serve garnished with flat leaf parsley.
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