The quantities provided above are averages only.
125 grams
Cherry Tomatoes
1 unit(s)
Courgette
1 unit(s)
Onion
1 sachet(s)
Dried Thyme
200 grams
Salmon
2 unit(s)
Sweet Potato
2 unit(s)
Garlic
1 sachet(s)
Honey Mustard Dressing
2 sachet(s)
Paprika
to taste
Salt
to taste
Pepper
to taste
Oil
Preheat the oven to 240°C/220°C fan/gas mark 9. Chop the sweet potatoes into 2cm chunks (peeling optional).
Halve and peel the onion, then cut each half into 3 wedges.
Peel and grate the garlic (or use a garlic press).
Trim the courgette, then quarter lengthways. Cut each quarter into thirds to make 2 batons.
Add the sweet potato chunks, garlic, cherry tomato, onion and courgette to a large (lined) baking tray. Drizzle with oil, thyme, and half the paprika. Season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 20-30 mins. Turn halfway through. TIP: Use two baking trays if necessary.
With 10-15 mins remaining in veggie cooking time, toss the salmon with the remaining paprika, a drizzle of oil and season with salt and pepper. Place on top of the roasting vegetables and pop back in the oven.
IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
Divide the roasted vegetables between bowls and top with the salmon. Drizzle over the honey mustard vinaigrette.