2 red onions, cut into wedges
2 red capsicum, sliced into strips
1 yellow capsicum, sliced into strips
2 zucchinis, halved lengthways
1 garlic bulb, halved across the middle
2 medium tomatoes, halved
3 tbsp olive oil – plus extra to drizzle
270g cherry tomatoes on the vine
2 sustainable salmon fillets about 150g each (wild caught if possible)
1 generous handful coriander
1 generous handful parsley
5 cm knob fresh ginger
60ml olive oil
Zest and juice of 1 lime
Preheat the oven to 200 degrees. Tumble the onions, capsicums, zucchini, garlic and medium tomatoes into a shallow roasting tray. Pour over 3 tbsp olive oil, season with sea salt and ground black pepper, then gently toss to coat. Roast for 20 minutes. Add the vine tomatoes to the tray and lay the salmon fillets on top. Season, then drizzle with a little more oil and a squeeze of lemon juice. Return to the oven for 10-12 minutes until the salmon is just cooked through and the vegetables are tender. Blitz all of the salsa ingredients and drizzle the salsa over the salmon.
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