Great for using up veg that needs eating - and all in one pan makes quick and easy...
Ingredients
Serves 4
650g / 7 oz potatoes - new or larger chopped to approx 2 inch chunks
2-3 tbsp olive oil
1 large garlic clove, sliced
6 spring onions trimmed and chopped
200g tenderstem broccoli chopped into 5 cm chunks
100g green beans (plus any other veg that needs eating chopped small ish)
12 cherry toms
4 salmon fillets
2tbsp chopped flat leaf parsley
1 tbsp fresh dill (or 2 tsp mixed herbs if no fresh)
2 tbsp drained capers - chopped
3 tbsp extra virgin olive oil
1/2 unwaxed lemon - zest and juice
salt and freshly ground black pepper
Method
Preheat oven to 200c (180c fan)
Place potates in large roasting tin, drizzle with oil, sprinkle over some salt and pepper and mix. Roast for 30 mins then toss and sprinkle garlic and spring onions over and pop back for another 10 mins
Remove tin from oven and add broccoli, beans, any other veg (apart from peas which should go in 5 mins before end if using) and coat in the oil in pan.make space for the 4 fillets and nestle in. Put back for 10 - 15 mins until salmon cooked.
While salmon cooking combine herbs capers extra virgin oil, lemon zest and season.
When cooked, drizzle the herby dressing over the salmon and veg and serve.
Enjoy!
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