One-pan baked salmon
This delicious baked salmon dinner takes less than an hour from start to finish – and as it's a traybake most of that is letting the oven work its magic. Switch the veggies depending on what’s in season, add some French beans, sliced fennel or courgettes if you prefer.
Ingredients
- 650g/1lb 7oz small Maris Piper potatoes, scrubbed and cut into 3cm/1¼in chunks
- 2–3 tbsp olive oil
- 1 large garlic clove, sliced
- 6 spring onions, trimmed and cut into 3cm/1¼in lengths
- 200g/7oz Tenderstem broccoli, cut into 5cm/2in lengths
- 8 asparagus spears, trimmed and cut into 5cm/2in lengths
- 12 cherry tomatoes
- 4 x 150g/5½oz salmon fillets
- 2 tbsp finely chopped fresh flatleaf parsley
- 1 tbsp chopped fresh dill
- 2 tbsp capers, chopped
- 3 tbsp extra virgin olive oil
- ½ unwaxed lemon, zest and juice only
- salt and freshly ground black pepper
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Place the potatoes a large roasting tin. Drizzle with 2 tablespoons olive oil, season well with salt and pepper and roast for 30 minutes until starting to turn golden and soften. Turn the potatoes over, add the garlic and spring onions and cook for a further 10 minutes.
Remove the tin from the oven, add the broccoli, asparagus and cherry tomatoes and stir to coat in the hot oil. Make four spaces among the vegetables, and nestle one salmon fillet in each space, season well, drizzle with a little olive oil and return to the oven for a further 10–15 minutes until the salmon is cooked through and the vegetables are tender.
Meanwhile combine the chopped herbs, capers, extra virgin olive oil and lemon zest and juice in a small bowl and season with salt and pepper.
Drizzle the herby dressing over the salmon and vegetables and serve.
Recipe Tips
Make sure you use a big roasting tin (if the tin is too small the potatoes won't crisp up).
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