Salmon with Mediterranean Vegetables

Step 1 – Cook the Salmon 

Preheat the oven to 200°C fan. 

Spray the salmon with extra virgin olive oil, then season with sea salt and cracked black pepper. 

Place onto a lined baking tray and cook for approximately 9 minutes, or until cooked to your liking. 

Step 2 – Cook the Mediterranean Vegetables 

Heat a good glug of Spanish extra virgin olive oil in a large frying pan. 

Add the diced aubergine, red pepper and courgette. 

Cook until the vegetables have softened and are lightly caramelised. 

Step 3 – Finish the Vegetables 

Add the olives, capers and chopped oregano. 

Toss everything together and cook briefly until warmed through. Check the seasoning and adjust if needed. 

Step 4 – Assemble 

Divide the fu:di Pomodoro Marinara between 2 meal-prep containers. 

Divide the Mediterranean vegetables between the containers and spoon over the marinara. 

Place one cooked salmon fillet on top of each portion. 

Allow to cool before covering and refrigerating, ready to enjoy later. 

To Serve

Reheat until piping hot and serve the salmon over the warm marinara and Mediterranean vegetables. 

Chef's Tip 

Cook the aubergine first for a couple of minutes before adding the pepper and courgette if you want all the vegetables to finish with the right texture. The aubergine needs a little longer to soften and caramelise.