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Roasted Vegetable Tray With Baked Salmon

Excellent source of vegetables



Serves 2-3



- 1 eggplant

- 250g pumpkin

- 1 red onion

- 1 punnet cherry tomatoes

- 1 zucchini

- 3 mushrooms

- 2 salmon fillets


- 125g fetta, cubed

- 1 teas chilli flakes


1. Pre-heat oven to 180 degrees

2. Chop vegetables into chunk pieces, suitable for little mouths

3. Place vegetables on tray lined with baking paper (makes clean up a breeze!), if using fetta & chilli sprinkle over vegetables, drizzle with a liitle olive oil & toss to coat.

4. Bake for 15 minutes, then gently turn vegetables and place salmon skin side down on the same tray.

5. Bake for a further 10-15 minutes or until salmon is cooked.

I like to double this recipe and make two vegetable trays & use the leftovers to make the roast vegetable cous cous salad.

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