Salmon traybake

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  • From Sainsbury's mag w tweaks

  • Ingredients
  • 750g baby potatoes, large ones cut in half (dial up or down for bulk)
  • 400g courgettes, trimmed and chopped
  • 1 red onion, cut into wedges
  • 1 tbsp olive oil
  • 480g responsibly sourced salmon fillet 
  • 1 lemon, skin peeled
  • 4 sprigs fresh thyme
  • 4 sprigs fresh flat-leaf parsley
  • 2 x 390g tins chopped tomatoes
  • 100g black olives
  • 14g fresh basil

Method

  1. 1

    Preheat the oven to 200ºC/gas mark 6. Put the potatoes in one large roasting tray, drizzle with olive oil and season, and put in the oven for 10-15 mins. Then put the courgettes and onion in the same tray with a bit more oil. Bake for 30 minutes.

  2. 2

    Meanwhile, make 2-3 slits in the skin of each salmon fillet, then stuff with small pieces of the lemon peel and the thyme and parsley sprigs.

  3. 3

    Pour the chopped tomatoes over the veg and scatter over the olives and half the basil. Top with the salmon fillets, skin side up. Return to the oven and cook for 10 minutes until the salmon is cooked through. Remove from the oven and serve garnished with the remaining basil.

--
Pippa Gawley
Tel/What's App: +44 7980 921030

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