Salmon with Roasted Vegetables

Preheat the oven to 200 °C (convection).

Scrub the potatoes well and cut them lengthwise into thin wedges. No need to peel them.

• 400 g Potatoes

Toss the potato wedges on the baking sheet with 1 tbsp olive oil, salt, pepper and the herbes de Provence, and spread them out with a little space between them.

• 1 tbsp Olive oil
• Salt
• Pepper
• 1 tsp Herbes de Provence

Slide the sheet into the hot oven and roast the potatoes for about 15 minutes until the edges turn golden.

Meanwhile, while step 4 runs

Meanwhile, wash the zucchini, trim the ends and cut it into pieces of about 2 cm.

• 1 Zucchini

Meanwhile, while step 4 runs

Halve the bell pepper, remove the seeds and white membranes and cut it into pieces of about 2 cm.

• 1 Bell pepper

Meanwhile, while step 4 runs

Wash the cherry tomatoes and let them drain. Leave them whole.

• 150 g Cherry tomatoes

Meanwhile, while step 4 runs

Pat the salmon fillets dry, put them on a plate and season both sides lightly with salt and pepper.

• 2 Salmon fillets
• Salt
• Pepper

Take out the baking sheet, turn the potatoes and push them to the edge. Put the zucchini, pepper and tomatoes in the middle.

Place the salmon fillets between the vegetables. Drizzle the vegetables and salmon with the rest of the olive oil and salt the vegetables.

• 1 tbsp Olive oil
• Salt

Slide the sheet back into the oven and roast for about 12 minutes until the salmon flakes easily and is just no longer translucent in the middle.

Meanwhile, while step 11 runs

Meanwhile, cut ½ lemon into wedges.

• ½ Lemon

Divide the salmon, potatoes and vegetables between plates and squeeze the lemon wedges over them.