Grilled Salmon & Mediterranean Vegetables

Ingredients

• 2 salmon fillets, about 150 g each
• 1 zucchini, sliced
• 1 red capsicum, deseeded and cut into strips
• 1 small eggplant, cut into 2 cm pieces
• 200 g cherry tomatoes
• 2 tablespoons extra virgin olive oil, divided
• 1 teaspoon dried oregano
• 1 lemon, half for juice and half cut into wedges
• Black pepper, to taste
• Fresh parsley, optional, to serve

Method

1. Preheat the oven to 200°C fan-forced. Spread the zucchini, capsicum, eggplant and tomatoes on a baking tray.
2. Toss the vegetables with 1½ tablespoons of olive oil, oregano and pepper. Roast for 25–30 minutes, turning halfway, until tender.
3. Brush the salmon with the remaining olive oil. Heat a grill pan over medium heat and cook the salmon for about 4–5 minutes per side, depending on thickness, until cooked through.
4. Serve the salmon with the vegetables, a squeeze of lemon, lemon wedges and parsley if using.