Roast Salmon with Zucchini and Lemon

Ingredients

• 300g salmon fillets
• 100g green beans, ends trimmed
• 10g dill, chopped
• 2 tbsp marinated roasted capsicum strips
• 1 zucchini, halved and cut into 4cm pieces
• 1 clove garlic, crushed
• 1 lemon, cut into wedges
• 2 crusty bread rolls, to serve (see note for GF)
• Extra virgin olive oil
• Pepper

Methods

1. Pre-heat oven to 200°C.
2. Place zucchini and lemon in a large roasting pan with garlic and a drizzle of olive oil. Season with pepper.
3. Cook in the oven for 10 minutes. Arrange capsicum and salmon over top. Cook for a further 10–12 minutes, or until salmon is cooked to your liking.
4. Meanwhile, boil beans in water until tender. Drain.
5. Sprinkle dill over salmon. Serve with beans and bread. Enjoy!
   
   NOTE: Use gluten-free bread rolls to make this recipe gluten free.