4 salmon fillets
600 g baking potatoes, peeled and thinly sliced
1 large zucchini, sliced
1 onion, peeled and sliced
10-12 cherry tomatoes, halved (or 2-3 tomatoes, quartered)
several cloves garlic, peeled
½ red capsicum, sliced in thin strips
1 carrot, sliced thinly
salt and pepper
herbs and spices to taste
Combine the vegetables in a deep bowl. Season with salt, pepper, herbs and spices to taste. Splash lavishly with olive oil.
Rub well using your hands until each piece of vegetables is coated with the seasoning and the oil.
Marinate while the oven is preheated to 180 ºC.
Arrange the vegetables on a baking tin of the size of the oven. Do not turn over the vegetable bowl – you will need the remaining marinade – but rather take out the vegetables and arrange them in a thin layer.
Bake for 20 minutes.
Meanwhile, marinate the salmon fillets in the same bowl.
After 20 minutes of baking, arrange the salmon fillets on the vegetables. Pour over with the remaining marinade.
Bake for about 15 more minutes, until the potatoes and fish are done.