Salmon & roasted veg tray-bake

Ingredients

• 4 salmon fillets
• 500g courgettes
• 300g tomatoes
• 1 bulb of garlic
• 50g pitted black olives
• 3 bay leaves
• 150ml olive oil
• 1 tbsp capers, rinsed
• A handful of basil and mint leaves

Method

Heat the oven to 220C. Sit the salmon fillets in a roasting tin skin-side up. Cut the courgettes into chunks and scatter around the salmon. Depending on their size, cut the tomatoes into halves or quarters, or leave whole. Add to the dish. Pull the garlic bulb into its cloves and tuck those in, unpeeled, along with the olives and bay leaves.

Pour over the olive oil and scatter over plenty of salt. Bake for 20-30 mins. Halfway through, toss the vegetables and scatter over the capers. It’s ready when the salmon skin is crisped and the vegetables tender and gently charring.

Finish with the herbs and a grinding of black pepper.

Images: Joe Woodhouse