Despite my blog name I love one-pot meals, mainly because it is difficult to make a lot of mess with them. They do exactly what they say on the tin; cook your entire meal in one pot, which results in less mess and less washing up (they make Sam a happy man.) You all know that I absolutely love cooking and therefore enjoy spending hours in the kitchen, but I do tend to go a little overboard and perhaps prepare more elements to my dishes than is really needed. You may therefore be surprised to hear that I do actually sometimes just want to bung everything in a pot and let it do all the work, while I sit down and put my feet up. This dish definitely gives you plenty of feet-up time and is super scrummy, so its win win all round!
– 1 courgette – sliced
– 1 yellow pepper – roughly chopped
– 10-12 new potatoes – halved
– 1 tbsp olive oil
– Couple of handfuls of cherry tomatoes – halved
– 1 tbsp balsamic vinegar
– 2 x 140g salmon fillets
– 70g fresh mozzarella – torn
– Fresh basil – torn to serve
For the Dressing
– 1 tbsp low fat sour cream
– 1 tsp light mayonnaise
– ½ tsp English mustard
– ½ tbsp. chives – finely chopped
Preheat the oven to 180’C
Toss the potatoes in the olive oil and roast for 20minutes
Add the peppers, tomatoes and courgettes and bake for half an hour – stirring half way through
While the veg are cooking, whisk together the ingredients for the dressing and set aside until ready to serve.
Take the veg out the oven, stir in the balsamic vinegar and then lay the salmon on top of the veg and scatter over the mozzarella.
Return to the over for a last 12 minutes and then scatter with the torn basil before plating up and drizzling over the dressing.