Salmon On The Barbeque With Roasted Vegetables

With the cooling months ahead of us, why not use that bargeque as much as possible before the winter months set in? With this in mind, we offer you salmon with roasted veggies.

Prepare a half a pound of salmon per person - we always buy organic - and leave the skin on th ebottom. Place the salmon in an open container skin side down and use 2 lemons per half pound and squeeze lemon juice all over the salmon. Let the salmon marinate for at least an hour before placing on the grill or barbeque - over medium heat.

Place the salmon skin side up for the first minute to sear the fish and then flip onto the skin side and cover the barbeque for 12 to 15 minutes depending on the thickness of the fish. Twice during the cooking time, drizzle lemon across the fish to keep the fish moist. Add some parsley on top as you bring the salmon off the grill.

For the vegetables, firstly set your oven at 450 degrees Farenheit. Ingredients for four people: 5 parsnips, 2 zucchini, 1 red onion, 1 red pepper, and a handful of cherry tomatoes. Peel the parsnips and slice up the zucchini and red onion into large chunks.

Take a baking sheet and drizzle a small amount of olive oil (a tablespoon is a good measure) and rub the vegetables (except the tomotoes) into the oil to ensure that they are coated. Then drizzle balsamic vinegar over the vegetables and toss again on the baking sheet. Add the tomatoes with 10 minutes to go on your roasting time. Add a pinch of salt and pepper and roast for 15 to 25 minutes until cripsy and brown. Serve with salmon and it's a fabulously healthy meal!