Sluttishly Savoury: Easy Oven Baked Salmon

Fish can induce panic in some cooks - it's easy to overdo it, and as fish are expensive beasties it seems a shame to ruin them. Luckily this oven baked salmon is idiot proof - just put it in the oven and wait. Because the salmon is an oily fish, it's not only good for you but also quite easy to cook as it doesn't dry out too easily.

This is one of my favourite after-work suppers. Although there's a bit of slicing and dicing to begin with, the vegetables can easily be prepped ahead and the tray left in the fridge ready for you to bung it in the oven when you get home. Panic over.

Easy Oven Baked Salmon (serves 2)

You'll need:

• 1 sweet potato, peeled and cubed
• 4 courgettes, cut into bite sized pieces
• 10 cherry tomatoes, halved
• 2 red onions, peeled and sliced
• 4 cloves garlic, peeled and roughly chopped
• A glug of olive oil
• A splash of balsamic vinegar
• A few sprigs of thyme
• Some oregano leaves (I used fresh, but you can use dried if it's tricky to find)
• 2 skinless salmon fillets

Make it!

• Preheat the oven to 200c / Gas 6.
• Toss together the vegetables and garlic with the olive oil, vinegar and herbs in a large roasting pan. Season with salt and pepper.
• Pop the vegetables in the oven for 20 minutes.
• Meanwhile, rub the salmon fillets with a little more olive oil. Season on both sides.
• After the 20 minutes are up, put the salmon fillets on top of the veges and pop the tray back in the oven for a further 10 minutes.