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Lemon and pepper salmon tray bake recipe
Lemon and pepper salmon tray bake recipe
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Delicious lemon pepper salmon with roasted veggies in 45 minutes - a healthy and flavorful one-pan meal!
Ingredients:
  • 2 lemons, plus lemon zest to serve
  • 750g baby low-carb potatoes, cut into quarters
  • 8 sprigs fresh lemon thyme
  • 18.20 gm extra virgin olive oil
  • 250g cherry truss tomatoes, cut into small bunches
  • 4 x 140g boneless, skinless salmon fillets
  • 1 bunch asparagus, trimmed
  • 1/4 tsp cracked pepper
Instructions:
  • Preheat your oven to 220C/200C fan-forced, and generously grease a large baking tray with sides.
  • Squeeze juice from half a lemon to get 2 tablespoons. Cut the other half into wedges. Mix potatoes, lemon juice, lemon wedges, half thyme, and 2 teaspoons oil on a tray. Roast for 15 minutes. Add tomatoes and roast for another 10 minutes until veggies are almost tender.
  • Arrange the salmon and asparagus over the potato mixture. Drizzle with the remaining oil and season with salt and pepper. Roast for 8 minutes until the salmon is cooked to perfection. Finish with a sprinkle of lemon zest and thyme before serving.

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