Salmon with Roasted Mediterranean Vegetable

If there’s one thing we adore about Mediterranean cooking, it’s the way it brings out the best in fresh, simple ingredients—just like this delicious salmon with roasted vegetables. Picture this: tender, flaky salmon, lightly seared to perfection, served alongside a colourful medley of roasted peppers, courgettes, and aubergines, all infused with the rich, sun-kissed flavours of Crete.

It’s easy to make, packed with goodness, and bursting with those rustic, wholesome tastes that define the Cretan way of life. Whether you’re dining al fresco with a glass of crisp white wine or tucking into a comforting meal after a long day, this dish is guaranteed to transport you straight to a taverna by the sea. So, fire up the oven, drizzle that golden Cretan olive oil, and get ready to savour every bite!

Ingredients

For the salmon
2 x 220g (7oz) salmon fillets
1 tablespoon olive oil
salt
ground black pepper

For the roasted vegetables
1 red & 1 yellow pepper
1 courgette (zucchini)
½ aubergine (eggplant)
1 small red onion
1 small (preferably Cyprus) potato thinly sliced
10-12 whole unpeeled garlic cloves
1 large tomato
1½ - 2 tablespoons olive oil
1 teaspoon dried oregano
salt, freshly ground black pepper

What To Do

Roughly chop into chunky pieces all of the vegetables and leave the garlic cloves unpeeled.
Place all the vegetables in a large open roasting tin. Spread out the vegetables and sprinkle with olive oil, oregano, salt and pepper.
Place in pre-heated oven at 200°C for around 30-40 minutes, checking and turning the vegetables occasionally.
Meanwhile, in a non-stick pan, heat some olive oil to medium heat and sear the fish skin side down for 3-4 minutes.
Season the topside of the fish with salt and pepper before turning it over and searing it for 3 minutes.
Keep warm until the vegetables are ready.