Baked Salmon with Slow Roasted Mediterranean Vegetables

Salmon with Roasted Mediterranean Vegetables

Baked Salmon with Slow Roasted Mediterranean Vegetables

Salmon has the great benefit of being a fairly 'beefy' fish – it is firm, flavoursome and moist and can therefore stand up to strong flavours.  I love salmon with tomato, and when tomatoes are slow roasted they develop a deep rich flavour that complements salmon really well.  Given my vege patch is booming with aubergines, tomatoes, zucchini and sage, well this seemed like a great opportunity to bring them together.

2 salmon fillets (or one per person for a larger group)
3 small aubergines, sliced
12 baby tomatoes or cherry tomatoes
3 baby zucchini, sliced
2 red capsicums, sliced
Bunch of sage leaves
Bunch of dill
1 Spanish onion, finely diced
4 cloves garlic, whole
¼ cup balsamic vinegar
Juice of an orange and a lemon
Olive oil
Salt, pepper

Pre-heat the oven to 160°C

In a large baking tray add the finely chopped onion with the olive oil, mixing them together well to form a base on the pan.  Add the vegetables evenly in a single layer, make sure the veges are well distributed so they can share their flavours.
Sprinkle over the herbs and balsamic vinegar ensuring all veges are covered.  Squeeze over the orange juice and add salt and pepper.
Bake in a low-moderate oven for 40-50 minutes - just until the tomatoes are cooked through but not collapsing.
Increase the oven temperature to 200°C

Salmon with Roasted Mediterranean Vegetables

In a large frying pan, heat a tablespoon of butter with the juice of a lemon, a few sage leaves and a generous amount of salt, pepper, and dill.  Allow the butter to foam up, then place the salmon fillets in the butter skin side down to brown off until crispy.    Add a lemon to the pan, flesh side down to caramelise the juices and flavour the fish.

Once the salmon is well coloured and the skin is crisp, remove the salmon from the pan and add to the roasting vegetables with the pan juices.
Nestle the salmon down among the vegetables.  Bake for 10-15 minutes, just long enough to allow the salmon to retain some pinkness inside.
Remove from the oven once the fish has coloured but is still soft in the middle.

Allow to rest for five minutes before serving with the vegetables and a generous squeeze of orange juice, herbs and extra salt flakes.