Traybakes are super-fast and easy, perfect for a midweek feast and my baked salmon with olives and peppers is a doozey.
1 x 500g roasted peppers, roughly chopped
150g black pitted olives, roughly chopped
10 spring onions, cut into large diagonals
1x 300g bag washed spinach
1 x 800g middle fillet of salmon (200g each) on the skin but scaled, no pin bones
extra virgin olive oil
salt and freshly milled black pepper
Pre-heat the oven to 230C gas 8.
Place the peppers, olives, spring onions into a baking tray, mix well.
Season well with salt and pepper, then sprinkle over the spinach leaves.
Make a hole in the centre and place the salmon fillet in, again season well with salt and pepper.
Place the tray into the hot oven and cook for 12-14 minutes, or roughly until the salmon fillet is half cooked (you will see small white globules of cooked protein halfway up the side of the fillet, but the centre fillet still raw)
Remove the tray from the oven when the salmon half cooked, cover with foil and leave in a warm place for 15 minutes.
After 15 minutes, re mix all the peppers and the wilted spinach, check the seasoning, the fish will now be perfectly cooked.
Serve in the tray and spoon off the salmon with the vegetables.