2. Slice leek and zucchini. Halve tomatoes. Toss in a lined oven dish with drained capers, 3 tbsp olive oil and 1/4 cup water, salt and pepper. Roast in oven for 10 minutes.
3. Season salmon with salt and pepper and add to dish. Scatter over 2 tsp fennel seeds and top with 40g butter (see notes). Slice lemon and arrange on top of fillets. Place back in oven for 12-15 minutes or until salmon is cooked through.
4. Squash tomatoes to release juices. Divide quinoa, salmon and vegetables among plates. Garnish with chopped parsley.
Slice the butter when it’s cold. Lay the slices across the fish. Otherwise 40g equates to 2 tbsp softened butter.
No fish option - white fish fillets are replaced with chicken breast fillet. Cut chicken into tenderloins. Add to the traybake with vegetables in step 2. Cook for 20 minutes or until cooked through.
Cherry tomatoes, 1 bag (400g)
Capers, 1 jar (100g)
Salmon fillets, 2 packets
Lemon, 1/2 *
Parsley, 1/2 bunch *
FROM YOUR PANTRY
Butter, olive oil, salt, pepper, fennel seeds