Moroccan Roast Vegetables with Salmon

I do love a big plate full of roast vegetables. There’s just something that feels so healthy about it, So long as you don’t go overboard on adding too much oil. Now don’t get me wrong I really do enjoy roasted vegetables when they are all crispy on the outside and the more oil you use the more likely this is to happen but there is a fine balance of good fat from olive oil and too many calories from too much fat. Get the balance right and it really is a yummy and healthy meal. This time I’ve used butternut squash, sweet potato, aubergine and pepper for my veggies but carrots, parsnips, courgettes and tomatoes can all work well and taste as good. You can also be flexible with your protein source, today I used salmon but chicken, steak or cod would also work just as well. Don’t want meat? Try mixing through some goats cheese at the end, it’s delicious! Want more carbohydrate? Serve it with some couscous. Basically it’s so versatile you can do what ever you like and I’m sure it will taste good.

Print Recipe

Moroccan Roast Vegetables with Salmon

Keyword

Aubergine, Butternut Squash, Pepper, Salmon, Sweet Potato

Prep Time

10 minutes

Cook Time

45 minutes

Servings

people

Ingredients

for the roast vegetables:

• 2 tbsp olive oil
• 1 onion
• 1/2 butternut squash
• 1 aubergine
• 2 small sweet potatoes approx 350g
• 1 pepper
• 2 tbsp harissa spice paste
• salt and pepper

for the salmon:

• 1 tsp olive oil
• 2 large salmon fillets with skin on
• salt and pepper

Keyword Aubergine, Butternut Squash, Pepper, Salmon, Sweet Potato Prep Time 10 minutes Cook Time 45 minutes Servings people Ingredients for the roast vegetables: 2 tbsp olive oil 1 onion 1/2 butternut squash 1 aubergine 2 small sweet potatoes approx 350g 1 pepper 2 tbsp harissa spice paste salt and pepper for the salmon: 1 tsp olive oil 2 large salmon fillets with skin on salt and pepper

Instructions

For the roast vegetables:

1. Preheat the oven to 200 degrees celsius.
2. Peel and slice the onion in to wedges.
3. Peel and deseed the half of a butternut squash. Slice it in to small chunks.
4. Peel and slice the sweet potatoes in to similar sized pieces.
5. Half the pepper and remove the seeds. Slice in to strips.
6. Slice the top stalk off the aubergine and cut in to similar size chunks to everything else.
7. Pour the olive oil on to a large baking tray and add all the vegetables.
8. Give them a mix around on the tray to make sure they are coated in the oil.
9. Sprinkle over the harrissa paste and again rub it over the vegetables with your hands.
10. Season with a little salt and pepper and place in the oven for 45 minutes.
11. Give everything a mix around half way through cooking to ensure they cook evenly and don’t stick to the bottom of the tray.

For the salmon:

1. When there is approx 10 minutes left for the vegetables to cook, season the salmon fillets with a little salt and pepper.
2. Heat the teaspoon of olive oil in a frying pan.
3. When the pan is very hot place the salmon fillets skin side down in the pan and fry for 3 minutes.
4. Flip over and cook on the other side for 1 minute.
5. Check that the salmon is cooked to your liking and adjust the times if necessary.
6. If you prefer you could also cook the salmon by placing it on top of the vegetables on the tray in the oven for the final 10 minutes of cooking.
7. Serve the salmon on top of the bed of roast vegetables and enjoy.

Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.