Week Three Dinner Idea - Grilled Salmon & Roasted Mediterranean Vegetables


Salmon fillets
½ a Courgette
½ red, yellow and orange bell peppers, diced
1 butternut squash
1 aubergine
5 cloves of garlic
Sundried tomatoes
A table spoon of olives
black pepper
sea salt


Season salmon fillets with lemon pepper, garlic, salt, olive oil and soy sauce (optional)
Chop up the vegetables and put them in an oven dish and sprinkle salt, pepper, thyme rosemary and olive oil over them. Then place in the oven and gas mark 7 for 30 minutes.
Wrap Salmon in foil and place under the grill for 6-8 minutes each side
When the vegetables and salmon are cooked, plate up and add olives and sun dried tomatoes

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