Serving suggestion: Placed on the top of a rocket salad, with caper dressing drizzled on top.
2 red onions, peeled and quartered
2 red capsicums de-seeded and cut into thick strips
500g kumera, peeled and cut into 1cm slices
2 tablespoons olive oil
1 tablespoon salted capers, rinsed and drained
½ cup roughly chopped flat leaf parsley leaves
10 mint leaves
1 tablespoon lemon juice
¼ cup extra virgin olive oil
4 x 200g salmon fillets, skin off
rocket salad to serve
Prep: 15 mins | Cook: 45 mins | Serves 4
Preheat oven 180°C
Line a roasting tray with baking paper. Put the red onions, capsicum, kumera and olive oil into a large bowl. Toss so as to ensure that all the vegetables are coated in the oil and then season with freshly ground black pepper. Transfer to the roasting tray and roast in the oven.
Meanwhile, put the capers, parsley, mint leaves, lemon juice and olive oil into a food processor or blender and until the herbs are roughly chopped. Pour into a serving bowl.
Line a small roasting dish with baking paper and sit the salmon fillets inside. Season with sea-salt and freshly ground black pepper.
When the vegetables have been cooking for 30 minutes, add the salmon fillets to the oven and bake for 15 minutes.
Remove the vegetables from the oven arrange on a serving plate.
Place the salmon fillets on four warm serving plates and serve with some of the caper dressing. Serve with a rocket salad.