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Roasted Salmon & Veg Tray Bake
Roasted Salmon & Veg Tray Bake
A delicious winter warmer with hearty veg and beautifully roasted salmon. Super easy to make and feed the whole family. Use either our skin-on salmon fillets or one of our whole sides of Scottish salmon for bigger families.
Ingredients
Protein
- 4 skin-on salmon portions For larger families use our whole side of Scottish salmon.
Vegetables
- 400 g new potatoes
- 200 g green beans
- 200 g cherry tomatoes
- 10 black olives
Seasoning, herbs & extras
- 1 handful fresh basil
- 1/2 small garlic clove
- 1/2 tsp dijon mustard
- 1 1/2 lemons
- 4 tbsp greek yoghurt
- 1/2 tbsp olive oil
- 1 tsp sea salt
Instructions
- Preheat the oven to 200ºC/400ºF/gas 6.
- Scrub the potatoes clean, halving any larger ones so all the potatoes are of even size, cook in a pan of boiling salted water over a medium-high heat for 10 to 12 minutes, or until cooked and starting to soften
- Top and tail the green beans and add to the pan for the final 2 minutes. Pick the basil leaves.
- Strain the potatoes and green beans and tip into a large bowl. Halve and add the tomatoes, then pit the olives (if desired) and add with half the basil leaves.
- Add ½ a tablespoon of olive oil, toss together and tip into a roasting tray. Shake into an even layer and season with sea salt and black pepper.
- Place the salmon fillets into the bowl, add ½ a tablespoon of olive oil, and squeeze in the juice of ½ a lemon. Season lightly and toss to coat. If using a whole side of salmon use a basting brush to coat the salmon in the mix.
- Lay the salmon fillets (or side) on top of the vegetables, skin-side up. Slice off 4 rounds of lemon and lay on top of the salmon, then roast for 10-15 minutes (fillets), 20-25 minutes for a whole side or until cooked through.
- Add the remaining Basil into a pestle and mortar with a clove of peeled garlic, and bash until a rough paste. Season with sea salt and add the yoghurt and mustard and squeeze of lemon juice, serve on top or to the side of the salmon.
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