Dean Edwards makes olive crusted salmon inspired by the Mediterranean, served on a trio of roast peppers.
The ingredients are: 4 skinless salmon fillets, 100g cream cheese, 1 tbsp fresh parsley, 100g green olives, 60g breadcrumbs, 1 red pepper, 1 green pepper, 2 small red onions, quartered, 150g cherry tomatoes on the vine and 500g new potatoes.
For the dressing: 2 tbsp olive oil, 1 tbsp sherry vinegar, 1 tsp honey and 1 tsp wholegrain mustard.
To prepare the dish, 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 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.