Hello my lovelies,
With this stupid flu virus whopping my butt I needed a nutritious but easy dinner. I made this on Sunday night and since it was such a hit, again today. My husband hasn’t complained.
You will need:
A glut of olive oil
A teaspoon dried mixed herbs
2 chicken Oxo cubes
1 courgette, topped and tailed and sliced
2 carrots, peeled and roughly chopped
1 medium sweet potato, peeled and chopped into large dice
1 aubergine, peeled and chopped into large dice
2 medium red onions, chopped into large chunks
1/2 each red pepper and yellow pepper, chopped into large chunks
6 large garlic cloves, peeled
1/2 a Camembert round
1 package asparagus stalks
4 salmon fillets
So first things first, you wanna preheat your oven to 190 degrees centigrade.
Next dump all your veg and garlic (except the asparagus) into a large roasting dish and drizzle over the olive oil and crumble over the oxo cubes. Sprinkle over the mixed herbs. Using your hands, mix up the vegetables to coat everything in the oil.
Bung the oven tray into the oven for about 40 minutes. Check on it every now and then and stir the veg around. The veg are done when the garlic has gone all squishy and the aubergine is really soft and smooshy. The onions will caramelise and it will all smell gorgeous. Top with Camembert and keep warm.
At this stage, steam your asparagus until it’s JUST tender. It will continue to cook a little as it stands.
After you’ve put the asparagus on put the salmon under the grill. It should need around 3-4 minutes on each side depending on the thickness of the fillets.
Once the salmon is cooked, remove from the grilled and you’re ready to plate up. Mix the veg and Camembert to combine.
Dish vegetables into a plate top with a salmon fillet and place a couple asparagus spears on top.