1 medium red capsicum, halved, seeded, cut into chunks
1 zucchini, cut into chunks
½ red onion, cut into chunks
6 cherry tomatoes
2 cloves garlic, minced
½ teaspoon freshly cracked black pepper
2 lemon wedges, to serve
Preheat oven to 180°C. Line a small baking tray and a large baking tray with baking paper. Set aside.
To prepare salmon crust, place rolled oats, almonds, dill, lemon zest, lemon juice and olive oil in a mortar and pestle and pound until paste forms. If you don’t have a mortar and pestle, a small food processor can be used instead.
Place salmon fillets onto prepared small baking tray and press crust on top. Bake in the oven for 10-15 minutes until salmon is cooked and crust is golden.
To prepare vegetable skewers, place capsicum, zucchini, red onion, cherry tomatoes, garlic and pepper into a small bowl and toss to combine. Thread the vegetables onto 4 skewers.
Place vegetable skewers onto the prepared large baking tray and bake in the oven for 10-15 minutes until vegetables are roasted and cooked through.
Serve salmon with vegetable skewers and a lemon wedge.