We had this for a late lunch on Sunday following  a weekend of excess – far too much unhealthy food! Its super easy to make and barely requires a recipe but its always worth raising the profile of simple suppers. I used half a side of fresh salmon but you can easily do this using individual salmon fillets The garlic and thyme is what makes the vegetables sing in this, use as much as you dare!

Ingredients

4 Salmon fillets / Half a side of salmon
Half a Lemon, cut into slices
4-6 sprigs of fresh Thyme
100ml White Wine

2 Red peppers, chopped into bite-size pieces
1 Courgette, thinly sliced
300g Mushrooms, quartered
2 red onions, chopped into bite-size pieces
300g Cherry Tomatoes
3 Cloves of Garlic, sliced/chopped up
6 sprigs of fresh Thyme, chopped roughly
Half a tsp of Chilli Flakes
3 tbsp Extra Virgin Olive Oil
3 tbsp Regular Olive Oil

Method

Mix the oils, the chilli, the garlic and the chopped thyme in a bowl. MIx together with all the vegetables and then pour into an oven-proof pan lined with foil. Pop in the oven for 35 minutes, turning every 10 minutes or so until charred on the edges and soft to touch.

Turn your oven onto the ‘Grill and Fan Oven’ setting at 200 degrees. If your oven doesn’t have this setting just put it on regular oven and then you can grill the skin at the end of cooking.

Place the lemon slices in a foil-lined oven-proof dish, put the 4-6 thyme sprigs on top then the salmon on top of that, with the skin on top. Pour in the wine and season the skin with salt. Put it in the oven for 10-20 minutes, depending on the thickness of your fish and how well done you like it. I like to have mine only just cooked in the middle so tend to do it for shorter time.

Warm some plates as the fish and veg tend to go cold quickly. Pop it all on the table and let the family dig in. Its also nice to serve up some griddled ciabatta on the side or some buttery new potatoes, if you need some carbs. Enjoy the simplicity of such a tasty dish and let me know your thoughts in the comments below.