Roast salmon and colourful vegetables with lemon quinoa. The vegetables start first so the fish can be added later.
The vegetables begin roasting while the quinoa cooks. Salmon joins the tray later so the fish and vegetables can finish together.
Divide the quinoa, salmon and vegetables between four plates. When preparing ahead, cool and store the components promptly and add lemon close to serving.
Heat the oven to 220°C / 200°C fan. Toss courgette, peppers and onion with half the oil, half the salt and half the pepper. Spread over a large roasting tray and roast for 12 minutes.
Put quinoa and water into a saucepan. Bring to a simmer, cover and cook according to its packet, usually 12–15 minutes. Rest off the heat for 5 minutes and fluff.
Mix the remaining oil, garlic, lemon zest, remaining salt and pepper. Rub over the salmon using a separate board from the vegetables.
Move vegetables aside and add salmon to the hot tray. Roast for 10–14 minutes more, until fish is opaque, flakes readily and is hot in its thickest part; thicker fillets may take longer.
Stir parsley and lemon juice through quinoa. Serve with the salmon, roasted vegetables and remaining lemon wedges.
Cool promptly in shallow portions and refrigerate within 2 hours. Keep at 5°C or colder and use within 48 hours, or freeze promptly if suitable. Reheat once, until hot throughout.
Fish.
Yield: 4 servings. Preparation and cooking times are estimates; allow the stated soaking, chilling or resting time.
