One pan Greek salmon bake

1. Mix oil, oregano, paprika and garlic in a small bowl.  
2. Place salmon on a large plate. Rub 1 teaspoon of the oil mixture over the top of fillets. Cover and set aside.  
3. Combine eggplant, zucchini, capsicum and onion in a large roasting pan. Drizzle with remaining oil mixture and toss well to lightly coat. Spread vegetables in an even layer. Bake vegetables in a preheated 220°C oven (fan-forced) for 20 minutes.  
4. Remove pan from oven. Turn vegetables. Sit salmon fillets on top. Scatter over pine nuts. Return to same oven. Bake for a further 10 minutes or until vegetables are tender and salmon is cooked to your liking.  
5. Sprinkle with mint leaves. Serve with tzatziki, pita bread and lemon wedges. 

Tips

• Check labels on tzatziki dips and choose the brand lowest in sodium. 
• Replace fresh salmon with thawed frozen salmon fillets or use 480g chicken tenderloins instead, if preferred. Cooking time may vary. 
• Swap in pepitas or flaked almonds for pine nuts if you like.