Go Back

Baked wild salmon with vegetables

This baked wild salmon with vegetables is made in a Mediterranean style, so it’s healthy, light& filling and delicious. Serve it with rice, pasta, mashed potatoes or salad. For a spiced version add some chilli flakes to the baking veggies.
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 4 people
Cuisine: Greek, Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 wild salmon fillet
  • 4 baby aubergine
  • 1 courgette
  • 1 red pepper
  • 1 yellow pepper
  • 1 red onion
  • 1 handful cherry tomatoes on the vine
  • 1 lemon juiced
  • 1 tsp dried oregano
  • Salt and pepper
  • White wine or water

Method
 

  1. Preheat the oven to 180°C.
  2. Cut the baby aubergines in half, the courgette and bell peppers into chunks, the onion into thin wedges.
  3. Arrange the vegetables in a baking dish. Add the oregano and oil, toss well.
  4. Put the dish in the oven for 20-25 minutes, or until the veggies are tender.
  5. Toss the vegetables, then put the salmon fillets on top, and scatter the tomatoes around the fish. Add a drop of water or white wine and the lemon juice and season with salt and pepper. Slice the lemon and put the slices on top of the fish. Drizzle with some oil.
  6. Cover the dish with foil and put it back in the oven.
  7. Bake for another 10-15 minutes, then remove the foil.
  8. Check the fish - if it’s cooked through, you’re ready to serve. If not, bake for another 5 minutes.