Perfect and easy dish for any time of the year – all done in the oven or on a grill. The simple marinade gives this dish delicious flavors and the best part is that you can use any veggies you like.

For the picture above, I added Spicy Greens to the serving.

Preparation time: 20 minutes + 30 minutes baking

What you need:

For the salmon:

4 salmon fillets (about 1.5lb/700g); skin on or skin off – both is fine

½ cup low-sodium soy sauce

2 ½ in (5cm) fresh ginger, peeled and finely chopped

4 garlic cloves, minced

Fresh black pepper

For the veggies

3 medium firm-cooking washed potatoes, cut into wedges (no need to peel)

1 medium zucchini, sliced into 1in/2cm thick slices

1 cup (100g) cauliflower or broccoli florets

6-8 small peppers (any color)

4-5 tablespoons olive oil

1 tablespoon sambar powder (you can substitute with garam masala)

How to do it:

For the salmon:

Pour soy sauce into a bowl, add ginger and garlic and stir the mixture

Pat salmon dry and sprinkle with fresh black pepper

Put salmon filets one at a time into the mixture, making sure they submerge and keep some of the ginger and garlic pieces. Once all fillets have been marinated, put them back into the bowl keeping whatever mix is left in the bowl, cover with plastic wrap and let stand in the fridge to marinate for at least 30 minutes (and up to several hours)

For the veggies:

Heat oven to 400 F/200C

Put all veggies into a large bowl, add olive oil and sambar or garam masala and mix well. I usually just shake the bowl.

Use a large non-stick oven sheet, put the marinated salmon fillets on the sheet and evenly distribute all of the veggies around the salmon.

Bake in the oven for about 20 min; take salmon out (checking that it is cooked through

Return the veggies to the oven and bake for another 10 minutes or until potatoes are cooked through.

Serve with fresh baguette.

Enjoy!