This is one of our midweek staple suppers. Really simple to make, I like it tossed through dark green leaves, whilst my husband prefers to bulk it up with a bowl of spaghetti. You could also use chicken breast instead of salmon (in which case cook the breasts for 25 minutes) or you could omit the salmon altogether and add some chopped avocado and black olives at the last minute for a gorgeous veggie meal.

Ingredients

1 red onion

1 aubergine

1 courgette

1 red or yellow pepper

1 handful cherry tomatoes

1 handful mushrooms

2 sprigs rosemary

Olive oil

4 salmon fillets

4 tsp smoked paprika

20g pine nuts

100g goats cheese

2 tbsp balsamic vinegar

Handful flat leaf parsley, chopped

Green leaves or cooked spaghetti to serve

Method

Preheat the oven to 180

Roughly chop all the vegetables, and put them into a roasting tin with the rosemary. Drizzle with olive oil, and season with salt and pepper, then place in the oven to roast for 35 minutes.

Rub the smoked paprika into the salmon fillets, and put them on a separate roasting tray. Once the veggies have had 20 minutes, give them a good toss around, then put the salmon in the oven too.

If you’re using spaghetti, put it on to boil at this point.

Lightly toast the pine nuts in a dry frying pan for a few minutes, and chop the goats cheese into chunks.

A couple of minutes before the cooking time is up, scatter the goats cheese into the roasted veggies, and return to the oven.

Drain the spaghetti, and dish it up into large bowls or put your green leaves in the bowls if you’re not using pasta.

Remove both the fish and veggies from the oven. Take the rosemary sprigs out of the pan, drizzle the balsamic vinegar over the veg, then scatter over the flat leaf parsley and pine nuts.

Serve the veggies tossed through the spaghetti or leaves and top with the salmon fillet.