Salmon and roast veges a per­fect mix

Marlborough Midweek - - FRONT PAGE -

sprin­kle over re­served dill and ca­per mix, press­ing down to ad­here.

Re­turn tray to the oven and roast a fur­ther 6-7 min­utes un­til veg­eta­bles are ten­der and salmon is just cooked through.

Dice tomato into 1cm pieces. When the salmon and veges are cooked, re­move skin from salmon and dis­card.

Toss tomato and rocket through veges and sea­son to taste.

To serve, di­vide the roast veg­eta­bles, tomato and rocket be­tween the plates.

Top with salmon and dol­lop over dill and ca­per yo­ghurt.

my­food­bag.co.nz

Dill ca­per salmon with roast veg­eta­bles and rocket.

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