Honey Garlic Salmon & Vegetables

• Salmon(600 g)
• Potato(4)
• Courgette(2)
• Bell pepper(2)
• Red Onion(1)
• Garlic(4 cloves)
• Honey(3 tbsp)
• Soy sauce(2 tbsp)
• Olive oil(3 tbsp)
• Lemon(1)
• Dried Oregano(1 tsp)
• Paprika(1 tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Flat Leaf Parsley(2 tbsp)optional

Method

1. 1

   Heat the oven to 220°C. Cut the {Potato} into small wedges, slice the {Zucchini} into thick half-moons, cut the {Bell pepper} into strips, and slice the {Red Onion} into wedges.

   ~10 min

2. 2

   Spread the {Potato}, {Zucchini}, {Bell pepper}, and {Red Onion} on a large tray. Toss with {Olive oil}, {Oregano}, {Paprika}, {Salt}, and {Black pepper}. Roast for 15 minutes until the potatoes start to soften.

   ~15 min

3. 3

   While the vegetables roast, finely grate or mince the {Garlic} and mix with the {Honey}, {Soy sauce}, and juice from half the {Lemon} to make a glossy glaze.

   ~5 min

4. 4

   Push the vegetables slightly apart and lay the {Salmon} on top. Spoon over the honey garlic glaze and return the tray to the oven for 10 minutes, until the salmon is just cooked and the glaze is sticky.

   ~10 min

5. 5

   Squeeze over the remaining {Lemon} and scatter with {Fresh parsley}. Serve the salmon in whole portions over the roasted vegetables.

   ~0 min