Summer is my undoubtedly my favourite season. I adore the carefree vibe that the season oozes. I love that my children run barefoot & we spend afternoons beside the water. Mealtimes are fluid and effortless.

This recipe was born from thinking about effortless cooking and eating. The vegetables and salmon all cook together, and I jazz up a store-bought mayo to add a punch of flavour without spending too much time in the kitchen.

Speaking of time, I saved HEAPS of time by using Countdown’s online shopping service this summer. This year they’re delivering to different beach hot spots around NZ, so you can get it delivered straight to your bach and forget about trying to squeeze all your food (and beverages!) into your car!

I’ve also discovered heaps of cool features using the myCountdown app like the shopping list feature which is fantastic for meal planning. You can copy and past the ingredients below straight into your Countdown shopping list – so easy!

Ok back to the Salmon Tray Bake for a minute, I love cutting the capsicum like this so that once roasted they become like little boats for pools of the mayo to sit in, delicious!

When serving, you can take everything off the baking tray and place onto dishes, but if you feel like doing less dishes just pop it on the table and let everyone help themselves. We are going for effortless after all aren’t we?  xx Happy cooking xx Jana

Salmon Tray Bake with Herby Lemon Mayo

Servings 4

Ingredients

  • 600 grams salmon
  • 3 capsicum
  • 3 zucchini (approx. 400 gm)
  • 1 handful herbs I used Mint & Coriander
  • 2 sprigs of Oregano/thyme
  • I cup of mayo juice
  • 2 lemons
  • Olive oil
  • Salt and pepper

Instructions

  1. Preheat oven to 200 fan bake
  2. While heating make dressing, we are taking it easy so we are going to jazz up a store bought option with some herbs and lemon.
  3. In a bowl add your soft herbs (mint, parsley, dill or coriander) the mayo and the juice of 1 lemon.
  4. Using a hand whizz, blend. If you don’t have a hand whizz use a blender.
  5. Set aside
  6. Prep veg by taking the seeds from the capsicum and cutting into a chunky cut. I like leaving them chunky so the mayo has somewhere so settle. Yum!
  7. Top and tail the zucchini and slice in half lengthwise
  8. Add veg to a bowl with a few slices of lemon, and squeeze the rest of the juice of the lemon over.
  9. Slice the salmon into portions. I kept mine on the smaller size but this is up to you. It will just mean it takes slightly longer to cook if larger. And the vegetables are very forgiving.
  10. Add the salmon to the bowl with the vegetables and add the harder herbs, thyme or oregano. Drizzle with olive oil and season with salt and pepper.
  11. Toss and place on a baking tray
  12. Cook for 15-20 mins until the salmon is just cooked.
  13. You can place on a serving dish or just serve from the baking tray like I did.
  14. Before serving drizzle everything with the mayo.
  15. DELISH!