Lemon and pesto salmon

Serves 4

Ingredients

• 3 tbsp pesto sauce,

• 1 tbsp olive oil,

• juice of ½ lemon,

• freshly ground black pepper,

• 4 salmon steaks.

For the roasted vegetable

• 1 red and 1 yellow peppers,

• 1 red onion,

• 3 cloves garlic,

• 1 large yellow and 1 large green courgettes,

• 1 tbsp olive oil.

Preparation

Combine the pesto sauce, oil, lemon juice and black pepper in a shallow ovenproof dish. Evenly coat the salmon with the pesto marinade. Cover and marinate for at least 2 hours in a refrigerator.

To cook the vegetable, place the peppers, onion, garlic and courgettes into a roasting tin. Mix well to ensure that they are coated in oil. Place in a preheated oven to 220°C for 20 minutes turning occasionally. Reduce the temperature to 200°C. Place the salmon in the oven and bake uncovered for a further 20 minutes, or until the flesh flakes easily. Place each steak on a bed of roasted vegetables and pour any remaining juices on the top. Serve with couscous and fresh basil.