Roasted Green Vegetables with Roast Smoked Salmon
Roasted Green Vegetables with Roast Smoked Salmon
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Category
Roast Smoked Salmon
Cuisine
Mediterranean
The cumin seeds and the lemon are the secrets of this deceptively simple dish - they bring out the delicate flavours of the vegetables and enhance the smokiness of the salmon - a real winner!
Ingredients
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4 - 6 medium courgettes
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1 celery heart
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1 fennel bulb
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a bunch of asparagus
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4 tablespoons extra virgin olive oil
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2 teaspoons cumin seeds
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freshly squeezed juice of 1 lemon
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400g (14 oz) roast smoked salmon
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salt and freshly ground black pepper
Directions
Preheat the oven to 220C / 425F / Gas Mark 7. Trim the ends off the courgettes then halve them and cut into chunks. Cut the celery into sticks and trim the fennel then cut into thin wedges. Trim the asparagus, discarding the hard ends.
Take a large roasting pan and throw in all the vegetables except the asparagus. Drizzle with 4 tablespoons olive oil and season with salt and freshly ground black pepper and a liberal amount of cumin seeds.
Roast in the oven for about 10 minutes then add the asparagus and cook for a further 10 minutes until just cooked and beginning to brown. Turn off the oven and remove the roasting pan. Give the veggies a liberal squeeze of lemon. Lay the roast smoked salmon on top, cover with foil and return the pan to the oven for 5 minutes to heat the salmon. Remove the foil and serve.
Serve the salmon on top of the vegetables with the pan juices which have collected in the pan.