Serves 4

Ingredients

• 6 medium to large potatoes
• 2 tbsp. CHEF Approved rapeseed oil
• 2 red peppers 
• 2 yellow peppers 
• A handful of kalamata olives (stone removed and halved)
• ½ tsp CHEF Approved dried dill 
• ½ tsp CHEF Approved fennel seeds 
• ½ tsp CHEF Approved garlic salt 
• Optional – A few sprigs of lemon thyme (leaves removed)
• 1 tsp. CHEF Approved sea salt 
• CHEF Approved black pepper 
• 200g cherry tomatoes 
• 4 CHEF Approved salmon fillets. 
• 50g butter 

Dressing

• 1 tbsp. chopped, fresh parsley 
• 1 tbsp. olive oil 
• 1 tbsp. fresh lemon juice 

Method

1. Preheat oven to 190°C
2. Slice the potatoes to around 5mm slices, place in a bowl and rub with a half of the oil. 
3. Slice the top off peppers, deseed and cut whole slices, arrange with the potato slices on a baking tray scatter over the olives and drizzle over the remaining oil. 
4. Sprinkle over herbs and seasonings (apart from dressing) bake in oven for 20 mins.
5. Remove the tray from the oven, place salmon fillets over the vegetables, season and dot butter over the fillets. Add cherry tomatoes to tray. Spread around to coat with oil. 
6. Place the tray with the vegetables and salmon fillets back in the oven for 12-14 mins, until internal temperature of around 45-50°C.
7. While the salmon is cooking, finely chop the parsley for the dressing and whisk into lemon and olive oil, season and drizzle over the finished dish.