Name: Tuscan salmon and vegetable bake
Ingredients: 3 small kumara, scrubbed and cut into coarse chunks; 1/4 small pumpkin, peeled and cut into coarse chunks; 1 leek, thickly sliced; 2 tablespoon olive oil; 2 clove garlic, chopped; 2 tablespoon chopped fresh rosemary; 6 x 150g portions boneless salmon fillet; 6 small tomatoes, halved; freshly ground black pepper; 1/4 cup capers, rinsed and drained; lemon wedges, to serve

Ingredients

3 small kumara, scrubbed and cut into coarse chunks

1/4 small pumpkin, peeled and cut into coarse chunks

1 leek, thickly sliced

2 tablespoon olive oil

2 clove garlic, chopped

2 tablespoon chopped fresh rosemary

6 x 150g portions boneless salmon fillet

6 small tomatoes, halved

freshly ground black pepper

1/4 cup capers, rinsed and drained

lemon wedges, to serve

Method

1.Heat oven to 200C. Place chunks of kumara and pumpkin, sliced leek in a large roasting pan. Drizzle with the olive oil, add garlic and rosemary and toss well to combine.

2.Roast for 20 minutes then remove and toss well again. Arrange salmon portions and tomato halves on top of the other vegetables and season with freshly ground black pepper.

3.Return pan to the oven and roast for a further 20 minutes or until the vegetables are golden brown and tender and the salmon is cooked to your liking.

4.Scatter finished tray bake with capers and serve with lemon wedges on the side to squeeze.

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Ingredients

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