This is another amazing recipe from the recipe book from The Diary Diary team. 

I already had some salmon in the freezer following spotting some in the yellow sticker section of the supermarket last time I was there. So I grabbed them out before bed last night to allow them to defrost. 

Not only was this recipe delicious and full of colour, but It also only took 10/15 minutes to prepare and only 15 minutes to cook.

Ready in less than half an hour and very easy to make. This Salmon with roast red pepper salad recipe only needs a handful of ingredients. 

Give it a go and let me know what you think. Don’t forget to share it with friends and family too!

Salmon with Roast Red Pepper Salad

This is another amazing recipe from the

. I already had some salmon in the freezer following spotting some in the yellow sticker section of the supermarket last time I was there. So I grabbed them out before bed last night to allow them to defrost. Not only was this recipe delicious and full of colour, but It also only took 10/15 minutes to prepare and only 15 minutes to cook.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course, Dinner, Lunch

Cuisine French, Mediterranean, 15 - 30 minutes, Vegetarian

Servings 4

Calories 293 kcal

Ingredients

  

1x2x3x

Salmon with Roast Red Pepper Salad

• 2 tbsp Olive Oil
• 1 Lemon
• Salt and Pepper
• 4 Salmon Fillets
• 2 Red Peppers
• 2 Red Onions
• 1 tbsp Chopped Parsley
• Rice
• 1 Clove Garlic

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Instructions

 

Salmon with Roast Red Pepper Salad

• Mix together the lemon juice and 1 tbsp of oil together and season with the salt and pepper.
  2 tbsp Olive Oil, 1 Lemon, Salt and Pepper
  
• Line a roasting tin with foil and place the salmon in the centre. Drizzle the oil mixture and wrap the foil tightly into a parcel. Chuck the roasting dish into a preheated oven (220/200fan degrees) and cook for about 15 minutes or until the salmon is cooked through.
  4 Salmon Fillets, 2 tbsp Olive Oil
• Meanwhile, in another roasting tray, toss the red peppers in the remaining oil, season and roast for about 15 minutes or until just tender, make sure you turn them occasionally.
  2 Red Peppers
• Once the peppers are cooked, remove them from the oven and toss them into a bowl with the onion, garlic and parsley.
  2 Red Onions, 1 tbsp Chopped Parsley, 1 Clove Garlic
• Cook the rice as per instructions on the packet and serve with the salmon and salad.
  Rice
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Nutrition

Calories: 293kcalProtein: 30.2gFat: 16.5gSaturated Fat: 2.3gCholesterol: 66mgPotassium: 750mgFiber: 1.6gSugar: 5gCalcium: 0mg

Keyword mid-week, traybake, salmon, peppers

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Salmon and Roast Pepper Salad

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