Tuscan salmon and vegetable bake
- Heat oven to 200°C. Place chunks of kumara and pumpkin, sliced leek in a large roasting pan. Drizzle with the olive oil, add chopped garlic and rosemary and toss well to combine.
- Roast for 20 minutes then remove and toss well again. Arrange boneless salmon fillets and tomato halves on top of the other vegetables and season with freshly ground black pepper.
- Return pan to the oven and roast for a further 20 minutes or until the vegetables are golden brown and tender and the salmon is cooked to your liking.
- Scatter finished tray bake with capers and serve with lemon wedges on the side to squeeze