Moroccan Spiced Salmon Traybake with Courgettes and Tomatoes

• 2 tbsp Extra virgin olive oil
• 2 medium Courgette
• 250 g Cherry tomatoes
• ¾ tsp Fine sea salt
• ¼ tsp Black pepper
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 1 tsp Sweet paprika
• 2 pieces Salmon fillet, skin on or skin off
• 1 medium Lemon
• 10 g Fresh coriander

1. Heat the oven to 220°C (430°F). Put the olive oil on a baking tray.
2. Halve the courgettes lengthways, then cut into thick half-moons. Add the courgette and cherry tomatoes to the tray, season with half the salt and pepper, and toss to coat.
3. Roast the vegetables for 8 minutes, until they are starting to soften and the tomatoes begin to blister.
4. Meanwhile, mix the cumin, ground coriander and sweet paprika with the remaining salt and pepper. Rub the spice mix over the salmon, then cut the lemon in half.
5. Nestle the salmon among the vegetables and roast for 8 to 10 minutes, until the salmon is just cooked through and flakes easily. Squeeze over the lemon juice to taste.
6. Roughly chop the fresh coriander and scatter it over the traybake. Serve straight away with extra lemon squeezed over, if you like.

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