Salmon fillet: 150g (5.3 oz), Zucchini: 100g (1 small, sliced), Bell pepper (red): 100g (1/2 large, sliced), Cherry tomatoes: 100g (1/2 cup), Red onion: 50g (1/4 medium, sliced), Kalamata olives: 20g (5-6, pitted), Feta cheese: 30g (2 tbsp, crumbled), Olive oil: 10ml (2 tsp), Lemon juice: 10ml (2 tsp), Garlic: 6g (2 cloves, minced), Dried oregano: 2g (1/2 tsp), Dried thyme: 1g (1/4 tsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Preheat oven to 425°F (220°C). 2. In a large bowl, combine 100g sliced zucchini, 100g sliced bell pepper, 100g cherry tomatoes, and 50g sliced red onion. 3. Toss the vegetables with 5ml olive oil, 3g minced garlic, 2g dried oregano, 1g dried thyme, 1g salt, and 1g black pepper. 4. Spread the vegetables on a baking sheet and roast for 15 minutes. 5. Meanwhile, season 150g salmon fillet with salt and pepper. 6. Push the vegetables to one side of the baking sheet and place the salmon on the other side. 7. Drizzle the salmon with 5ml olive oil and 3g minced garlic. 8. Return to the oven and bake for 10-12 minutes, until salmon is cooked through. 9. Add 20g Kalamata olives to the vegetables and toss. 10. Plate the salmon with the roasted vegetables, sprinkle with 30g crumbled feta cheese, and drizzle with 10ml lemon juice.
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