Provencal salmon from the oven

• 4 zalmfilets
• 1 courgette, in halve plakjes
• 1 aubergine, in blokjes
• 250 g krieltjes, gehalveerd (met schil)
• 50 g cherrytomaten, gehalveerd
• 2 rode ui, in ringen
• Handje groene olijven zonder pit
• 4 el olijfolie
• 4 el The Spice Club Herbes de Provence mix
• Zwarte peper, naar smaak
• 1 citroen (½ in plakjes, ½ voor sap)
• Verse koriander of tijm, fijngehakt (optioneel)

Step 1 - Preheat the oven: Preheat the oven to 200 ° C (top and lower heat).

Step 2 - Prepare vegetables and potatoes: Put the zucchini, eggplant, onion, cherry tomatoes, olives and potatoes in a large baking dish. Add 2 tablespoons of olive oil, 3 tablespoons of the Provence and some black pepper. Mix well. Bake in the oven for 20 minutes.

Step 3 - Add salmon: Remove the dish from the oven. Make space in the middle and place the salmon fillets between the vegetables. Sprinkle with the other olive oil, 1 tablespoon of Herbes de Provence and a little lemon juice. Place a few lemon slices on the salmon.

Step 4 - Finish: Put the dish back in the oven for 12–15 minutes until the salmon is cooked and the new potatoes are golden brown and crispy.

Step 5 - Serve: Garnish with fresh coriander (optional) and serve immediately - warm, fragrant and completely balanced.