One-pan salmon with potatoes and asparagus

0
191

Serves 4

450g baby new potatoes, scrubbed and halved
Olive oil
Salt and black pepper
225g asparagus, trimmed and sliced into 3cm-long pieces
2 tbsp fresh dill, chopped
1 garlic clove, crushed
4 salmon fillets

To serve:
Fresh dill
1 lemon, cut into large wedges

  1. Preheat oven to 200˚C/180˚C fan/gas mark 6. In a large, shallow baking dish, toss the potatoes with one tablespoon of olive oil and season well with salt and black pepper.
  2. Place the potatoes cut side down in the baking dish and cook for 10-12 minutes, until the potatoes begin to brown on the bottom.
  3. Turn the potatoes over and roast for another 10 minutes until browned on top. Remove the baking dish from the oven.
  4. In a medium bowl, toss the asparagus with the dill, garlic, some salt and pepper and a splash of olive oil. Add the asparagus mixture to the potatoes and stir to combine.
  5. Push the vegetables to the side of the dish to make room for the salmon, then place the fillets skin-side down. Season the salmon and return the baking dish to the oven.
  6. Roast the salmon and asparagus for 7-10 minutes, or until the fish is just cooked through.
  7. Garnish with fresh dill and lemon wedges.

 
Per serving:
399kcals, 18.5g fat (2.7g saturated), 21.6g carbs, 2.5g sugars, 38.1g protein, 2.9g fibre, 0.122g sodium

MAKE IT YOURS:
Swap the asparagus for green beans, sugar snaps or mangetout, or add chopped broccoli or cauliflower to the baking dish with the potatoes.

LEAVE A REPLY

Please enter your comment!
Please enter your name here