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- Preheat the oven to 200°C/180°C fan/ gas mark 6.
- Add the sliced potatoes to a large, deep baking dish in an even layer. Scatter the tomatoes, garlic and fresh dill over the potatoes and season with a pinch of salt and pepper. Top with the salmon fillets, and season with a pinch of salt and pepper, a drizzle of olive oil, and a slice of lemon.
- Bake for 15 minutes, then add the wine and stock, and cook for another 15 minutes, or until the potatoes and salmon are cooked through. Squeeze the cloves of garlic from their skin.
- Serve with the remaining lemon wedges.
Per serving: 544kcals, 19.6g fat (2.8g saturated), 51.7g carbs, 17.7g sugars, 43.8g protein, 12.1g fibre, 0.445g sodium
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