For the salmon
2 x 220g (7oz) salmon fillets
1 tablespoon olive oil
ground black pepper
For the roasted vegetables
1 red & 1 yellow pepper
1 courgette (zucchini)
½ aubergine (eggplant)
1 small red onion
10-12 whole unpeeled garlic cloves
1 large tomato
1½ - 2 tablespoons olive oil
1 teaspoon dired oregano
salt, freshly ground black pepper
Roughly chop into chunky pieces all of the vegetables and leave the garlic cloves unpeeled. Place all the vegetables in a large open roasting tin. Spread out the vegetables and sprinkle with olive oil, oregano, salt and pepper. Place in pre-heated oven at 200°C for around 30-40 minutes, checking and turning the vegetables occasionally.
Meanwhile, in a non-stick pan, heat some olive oil. Season the topside of the fish with salt and pepper. Sear the fish on both sides for 3-4 minutes or until cooked, and keep warm until the vegetables are ready.
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