Serves 2
2 salmon fillets
1/2 Butternut squash diced
1 Red pepper cut into large chunks
A handful of Green beans trimmed
1 broccoli head roughly chopped
1 red onion cut into wedges
Handful of cherry tomatoes
2 Springs of thyme leaves
1 lemon
Don’t cut your squash and sweet potato too big as you want them to cook through.
Heat your oven to 180.
Pop all your veg onto a non stick baking tray, season, drizzle with olive oil, sprinkle over the thyme and bake for 20 minutes until nearly cooked through. Pop in your tomatoes and give it a good stir, pop back in the oven for 10 minutes.
Take your salmon out of the fridge to bring up to room temperature.
Drizzle a little olive oil into a frying pan on medium heat.
Pop your fillets in skin side down, season and sprinkle over a few thyme leaves and a squeeze of lemon juice.
Leave it totally alone for 5 minutes and then give it 2 minutes each side and then finish it with 1 minute on top. (this is a rough guide all depending on the thickness of your salmon and how you like it cooked. I find it better to be slightly under as it will continue to cook while resting)
Leave the salmon to rest while you are serving up your veggies and then pop it on top.