We're getting in the mood for the summer holiday, inspired by the Mediterranean, with Dean Edwards' heart-healthy fish dish, served on a trio of roast peppers.
4 skinless salmon fillets
100g cream cheese
1 tbsp fresh parsley, chopped
100g green olives, chopped
1 red pepper
1 green pepper
2 small red onions, quartered
150g cherry tomatoes on the vine
500g new potatoes
Boil the potatoes in a large pan of boiling salted water for 8-10 minutes, drain then halve lengthways and set aside.
Place all of the vegetables bar the tomatoes into a large bowl, drizzle with oil and season and coat well. Scatter onto a non stick baking tray before roasting in a pre heated oven set at 200c / gas mark 6 for around 30 minutes.
Meanwhile in a bowl mix the cream cheese with the parsley and olives, spoon the mixture on top of the salmon fillets then sprinkle on the breadcrumbs.
Place the fillets onto a baking tray then pop into the oven along with the vegetables for 12-14 minutes, or until cooked through.
Whisk together the dressing in a small bowl then toss through the roasted vegetables. Serve up alongside the salmon and enjoy.