4 skinless, boneless, salmon fillets, each weighing about 140g/5oz
2 orange or red peppers
250g sugar snap peas
2 tbsp olive oil (garlic-infused if you have it)
Prep:15 mins - 20 minsCook:20 mins - 25 mins
the oven to fan 180C/conventional 200C/gas 6. Boil the potatoes for 10
minutes until tender. Meanwhile, whisk the mustard, orange juice and
honey together in a bowl to make a marinade. Turn the salmon fillets in
the marinade until evenly coated, then set aside. Deseed the peppers and
cut into thick strips.
the potatoes and tip into a shallow ovenproof dish or roasting tray
with the peppers and sugar snap peas. Drizzle over the oil, salt and
pepper, then toss everything together. Put the salmon fillets on top of
the vegetables and pour over the marinade. Bake for 20-25 minutes until
the salmon is cooked and just starting to brown.