One Tray Summer Salmon And Veggies
The same idea as “one pot” dishes. You cook all meal in the same tray. All you might need extra is a light dressing but a lemon squeeze and a drizzle of olive oil will solve the problem in the quickest but very delicious way. A balanced meal with the main and the side dish cooked in the same time and in the same tray. I chose salmon, potatoes and vegetables but you can adjust according to your preferences. Just pay attention to have similar cooking times for each ingredient or otherwise you have to take it out earlier from the oven or let it a bit more. You can cut the faster cooking vegetables in bigger pieces and the slower cooking ones in smaller pieces. In my case a 35 minutes baking time was enough and not too much for all ingredients.
The Recipe
Preheat the oven to 220 C with ventilation.
Prepare a large baking tray and place a baking paper sheet on the bottom.
Peel the carrots, the potatoes and the onions.
Slice the zucchini in half centimetre thick slices then cut them in half, put them in a bowl, season with salt, pepper and a drizzle of olive oil then transfer them in a corner of the baking tray.
Cut the potatoes in medium dice pieces, the carrots on the long side to obtain “sticks” and the onions in two round slices and again put them in a bowl, season with salt and a drizzle of olive oil, a few drops of balsamic vinegar, mix well then transfer them in the baking tray.
Cut the tomatoes in two, season them with salt, olive oil and balsamic vinegar and place them also into the coking tray.
Use a smaller tray or plate for the salmon fillet. It should fit it in the main tray.
Be sure that the vegetables and the potatoes are arranged in one layer for even cooking.
Put the tray in the hot oven and cook about 30-35 minutes at 220 C with ventilation.
For the last 5 minutes you can turn on the grill to caramelise the balsamic vinegar and for a deep darker colour on some spots.
INGREDIENTS - for one portion
Organic or “Best you can get” !
Salmon fillet - I used a 125 grams one
Carrots - 100 grams
Potatoes - 200 grams, peeled
Tomatoes - 200 grams - or two medium potatoes
Zucchini - 150-200 grams
Fresh lemon juice - 10 ml or a half lemon squeeze
Good quality extra virgin olive oil - about 15 ml
Balsamic vinegar - 15 ml
A pinch of salt or more :)
A grind of green pepper
