A quick, healthy, and low-FODMAP meal perfect for any weeknight. Packed with flavor and nutrients.

Instructions

1. Preheat your oven to 200°C (400°F).
2. Chop the carrots, red bell pepper, and courgette into bite-sized pieces.
3. Toss the vegetables in a bowl with 1 tbsp of olive oil, salt, and pepper. Spread them on a baking tray.
4. Roast vegetables for 10 minutes.
5. While vegetables are roasting, pat the salmon fillets dry. Rub them with the remaining olive oil, dill, salt, and pepper.
6. After 10 minutes, add the salmon fillets to the baking tray with the vegetables. Return to the oven and cook for another 12-15 minutes, or until the salmon is cooked through.
7. Squeeze fresh lemon juice over the salmon and vegetables before serving.