Salmon and Mediterranean Vegetable Bake (LC)

Ingredients

• ¼ medium courgette, sliced

• ½ red pepper, diced into chunks

• ¼ red onion, diced into chunks

• 6 olives, halved

• 6 cherry tomatoes

• ½ garlic clove, crushed

• 1 tsp olive oil

• ½ tsp mixed herbs

• Freshly ground black pepper

• 1 salmon fillet (approx. 110g)

• ¼ lemon, cut into a wedge

Instructions:

1. Preheat the oven to 180°C / 160°C fan.

2. Cut out a piece of baking paper about A3 size.

3. Add the courgette, red pepper, red onion, olives, cherry tomatoes and garlic to the middle of the baking paper sheet. Drizzle over ½ tsp olive oil and season with some mixed herbs and freshly ground black pepper.

4. Top with salmon skin side down, drizzle over the remaining oil and place the lemon wedge on top of the salmon.

5. Bring the edges of the paper together and fold continuously to create a sealed paper bag for the meal to cook in, allowing room for steam.

6. Simply place the parcel on a baking tray and into the oven for 25-30 minutes, until the fish and vegetables are both cooked to your liking.

7. Serve and enjoy.

Lunch

Serves: 1

Low Carb