I have to say this is one of my absolute favourites! There's something really satisfying about cooking a big piece of salmon; don't be scared of it, it's very easy and the results are exceptional. Slicing the vegetables very thinly means they cook quickly with the fish and absorb all those lovely juices. The flavours are out of this world; it's a fresh, tangy, herby sensation! This is a sophisticated tray bake which would work really well for a no fuss family meal or dinner with friends.
Ingredients for the salmon
750g salmon fillet, I used Sainsbury's
1 red pepper, thinly sliced
1 small aubergine, thinly sliced
100g fine asparagus, thinly sliced
Half a red onion, thinly sliced
Salt & pepper
Ingredients for the sauce
2 tbsp red wine vinegar
3/4 cloves garlic
1 tbsp dried oregano
1 tbsp dried chilli flakes
4 tbsp olive oil
Juice of half a lime
Good pinch of salt
Preheat the oven to 180C fan.
Place all of the ingredients for the chimichurri sauce in a food processor. Blitz for 30 seconds, strap down the sides, then blitz again until you have a rough sauce.
In a tray mix together the sliced vegetables with a drizzle of olive oil, 2/3 tbsp of the chimichurri sauce and season. The vegetables just need to be lightly coated in the sauce, so make sure you leave plenty for the salmon.
Take the salmon and position it in the middle of the tray, amongst the vegetables. Spoon the remaining sauce onto the fish and rub it in. If you find you have lots of sauce, simply pour over the vegetables as well.
Pop the tray in the oven to bake for 25 minutes. The salmon should be cooked through but still moist and the vegetables starting to crisp. Serve immediately and enjoy!