Grilled Salmon with Roasted Vegetables

Nutrition

Ingredients

• Salmon Fillets
• Zucchini
• Red Capsicum
• Cherry Tomato
• Extra virgin oil
• Sea Salt
• Black Pepper, Ground
• Paprika
• lemon juice
• Continental Parsley

Instructions

1. 1.Preheat your oven to 200°C (390°F) and line a baking tray with baking paper for easy cleanup.
2. 2.Place the zucchini, capsicum and cherry tomatoes on the tray. Drizzle with ½ tablespoon of olive oil, season with salt and pepper, and toss until the vegetables are evenly coated.
3. 3.Roast for 18–20 minutes, turning the vegetables halfway through cooking so they brown evenly.
4. 4.While the vegetables are roasting, pat the salmon dry with paper towel. Season both sides with salt, pepper and paprika, then squeeze a little lemon juice over the fillet.
5. 5.Heat the remaining olive oil in a non-stick frying pan over medium heat.
6. 6.Place the salmon in the pan skin-side down (if it has skin). Cook for about 4 minutes, then carefully turn it over and cook for another 3–4 minutes, or until the salmon flakes easily with a fork.
7. 7.Transfer the roasted vegetables to a serving plate and place the salmon on top.
8. 8.Finish with chopped parsley and the remaining lemon juice before serving.