We just got back from Italy yesterday – we were there to celebrate, over 3 days, a friend’s wedding. It was: exhausting, hilarious, moving, relaxing… drunken. I am husky voiced and tired of limb, but oh my goodness did we have fun. It was without the kids, so we kind of went crazy. I was channeling Rachel in Her 20s. But that was fine. It was fun being the old me again!
Back to the real world, and back to the final house renovations. Namely, painting, painting, painting – and ordering carpets. It’s getting close now – 3 weeks to Moving Day! So, as I mentioned on my last post, I’m not managing to do much blogging, but it won’t be for long.
As we’re so busy, I have to make dinners that are super quick and easy. But because we have been so indulgent over the last fews days, I really am craving healthy food. This traybake was the perfect fit. I adore chopping a few things up, tossing them in a little oil and roasting them. That’s all this dish requires. Oh, I served mine with cous cous, so you have to make that – but it’s certainly not hard to pour hot stock over grains and wait till it plumps, is it?
There were a small amount of leftovers, which, when tossed together, make a perfect salad to eat cold the next day.
Serves: 4 people
Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes
4 x salmon fillets
2 large sweet potatoes, cut into bitesize chunks
1 green pepper, cut into same size chunks
1 yellow pepper, same
About 20 olives, I used marinated pitted green ones
Half a small lemon, cut into olive sized chunks
2 tablespoons of olive oil
1 tablespoon Balsamic vinegar
Salt and pepper
Basil leaves, torn
- Preheat oven to 180C.
- Chop the vegetables, lemon up.
- Chuck in large roasting dish or pan with olives and toss in oil, vinegar, salt and pepper. Roast for 25 minutes, tossing and stirring about half way through.
- Add salmon fillets, skin side up (or if skinless, any side) and roast for 10 minutes.
- Meanwhile, make the cous cous according to packet instructions.
- Take out of oven, remove salmon and set aside. Tear up some basil leaves and toss through the vegetables. Serve with salmon on top of veggies, along with cous cous and some yoghurt seasoned with a little minced garlic, some olive oil, salt and pepper.