roasted salmon filet and vegetables on oven pan

By Dr. Karen Lindsay and Professor Fionnuala McAuliffe

Serves 4
Ingredients
4 salmon fillets, skin left on
2 tsp Dijon mustard
2 tsp wholegrain Dijon mustard
Juice of ½ lemon
Freshly ground black pepper
1 kg sweet potatoes, peeled and cut into 3cm chunks
1 yellow and 1 red pepper, cut into 3 cm chunks
1 courgette, trimmed and cut into chunks
8 cherry tomatoes
5 tbsp olive oil
Methods
1. Preheat the oven to 220°C/Fan 200°C/Gas 7. Prepare and chop all the vegetables.
2. Place the sweet potatoes in a large roasting tin, pour over 3 tablespoons of the olive oil and toss until well coated. Season with salt and pepper then place in the oven for 10 minutes.
3. Cut out 4 squares of baking parchment about 30cm (12 inch) square. Lay the squares on a baking tray and place a salmon fillet, skin side down, to one side of each square.
4. Mix the two mustards, lemon juice and some black pepper together in a bowl. Rub the mixture over the surface of each salmon fillet then fold the pieces of parchment over the fish and scrunch around the edges to form 4 parcels.
5. When the sweet potatoes have been cooking for 10 minutes, remove the tin from the oven and add the peppers, courgette and cherry tomatoes along with the remaining oil. Mix well together and return the tin to the oven for a further 10-15 minutes.
6. At this stage, also place the tray of salmon parcels in the oven and cook for about 15-18 minutes or until cooked through. Serve the salmon on warm plates and divide the mix of sweet potatoes and vegetables between each plate.