This recipe is a lovely nod to the Mediterranean diet and offers a low-fuss mealtime option that you can pop on while doing a Pilates workout. I recommend serving it on a large tray placed at the centre of the table, encouraging everyone to help themselves. It also works well as a meal prep option.

Serves 4

Ingredients:
1 courgette, sliced into chunks
1 large red pepper, sliced into chunks
1 large red onion, sliced into chunks
1 (400g) tin of chickpeas, drained and rinsed
4 salmon fillets
1 lemon, sliced into rings
Handful of pitted olives
Feta cheese, crumbled

For the veggies:
3 tablespoons olive oil
2 tablespoons honey
1 tsp oregano
1 tsp paprika
Juice of ½ lemon
Salt and pepper

Method:
1) Preheat the oven to 180°C.
2) Add the salmon, chopped vegetables and chickpeas to a large baking tray.
3) In a small bowl, mix the olive oil, honey, oregano, paprika, lemon juice, salt, and pepper.
4) Pour the sauce over the salmon and vegetables and toss to coat.
5) Roast in the oven for 30 minutes.
6) When out of the oven, crumble the feta cheese over the top and scatter the olives.

Serving suggestion:
Serve with tzatziki and your carbohydrate of choice, such as couscous, pasta, or roasted potatoes (these can be added to the tray with the vegetables). Alternatively, enjoy it with a slice of sourdough bread.

Enjoy.