It's a marvellous yet humbling feeling, being so well supplied with fresh produce when so many people can't afford to eat properly. Hence I feel even more determined to use it all and not waste any.
We gave two enormous tomatoes and some courgettes (green and yellow) to a friend who sent me a message the next day to say she had made them into a delicious chicken traybake. I thought that was a good idea but on looking at the contents of our fridge found no chicken but a pack of two salmon fillets. So "why not" I thought.
Roasting is now my preferred way to cook salmon fillets as I find the timing and the result more reliable. Sometimes I sprinkle a few herbs on the top but otherwise I just bake them. The days of foil parcels with herbs and lemon slices and having to peek inside to see if it's done are a distant memory!
The veg are roasted for a while before the salmon goes in as they take much longer to cook and it's very easy to overcook the fish.
1 large or 2-3 smaller tomatoes
2 salmon fillets
olive oil or Olive Fry Light
Herbes de Provence or fresh herbs of your choice (optional)
Preheat the oven to 200°C / 180° fan / gas mk 6.
Wash and chop the courgette and tomatoes into large dice and place in a single layer in a suitable baking dish. Drizzle a little olive oil over or spray with Fry Light, season with salt and pepper and sprinkle over some H de P.
Bake in the oven for 25 minutes or until nearly done, tossing them once if they begin to brown.
Remove from the oven, place the salmon fillets skin side down on top (coated with herbs if you like) and return to the oven for another 15 minutes. By this time the salmon should be pink and tender and the veg soft. If you need to cook for longer do it for only a minute at a time as the salmon quickly becomes overcooked.
Serve with potatoes, rice or pasta and extra veg if you like.