members recipes

Ingredients
•2 salmon fillets, skin on
•4 tbsp thick pesto
•½ red pepper, ½ yellow pepper deseeded
•½ aubergine
•½ courgette
•½ onion, peeled
•2 tomatoes, skinned and deseeded
•1 garlic clove, peeled and roughly chopped
•1 tsp thyme
•2 tbsp olive oil
•salt and black pepper

Method
1.Preheat oven to 170ºC.
2.Place the salmon fillets skin side down on to a piece of foil on a baking tray. Spoon over 2 tbsp of pesto onto each salmon fillet and close over the foil to make a parcel. Roast in the oven for approx. 45 mins.
3.Meanwhile, cut the vegetables into bite size pieces. Heat the olive oil over a low-moderate heat in a frying pan and add the garlic. Cook for 1 minute and then add the onion and thyme. Cook for 7-8 minutes or until the onion is softened and transparent. Add the aubergine, peppers and courgette to the pan. Cook until almost tender and then add the tomatoes. Season with salt and pepper and cover the pan. Cook over a low heat for a further 2-3 minutes until the vegetables are all tender and the tomatoes have broken down slightly.
4.To serve, place the vegetable mixture onto two warm plates and top with the salmon fillets.