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Summer tray-baked salmon
Summer tray-baked salmon
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Total Time:
45 minutes
Versatile family favorite customizable with seasonal veggies.
Ingredients:
  • 700 g new potatoes
  • 100 g runner beans
  • 100 g green beans
  • 1 large handful of yellow French beans optional
  • 100 g podded fresh peas
  • 40 g unsalted butter
  • 2 lemons
  • ½ a bunch of fresh basil (15g)
  • 1 handful of fresh fennel tops or dill
  • 4 x 200 g salmon fillets skin on, scaled and pin-boned
Instructions:
  • - Preheat the oven to 230°C/450°F/gas 8. - Half-fill a large saucepan with cold water and add a pinch of sea salt. Bring to a boil over high heat. - Scrub the new potatoes clean, cutting larger ones in half while leaving smaller ones whole. - Trim the runner beans by cutting the tips and pulling off the stringy piece along the length. Slice into 5cm pieces at an angle. - Trim the ends of the green and French beans, leaving wispy tips on. Slice into 3cm pieces at an angle. - Boil the potatoes for 10-12 minutes until nearly done. If using peas in pods, shell them. - Add all beans to the pan and cook for another 4 minutes. - Drain the potatoes and beans, then transfer to a roasting tray. Add peas, butter, 1 tablespoon of olive oil, and lemon zest. Squeeze lemon juice over salmon and vegetables, season with salt and pepper, toss to combine with half of the herbs. - Score salmon fillets lightly on the skin side. Season with salt, pepper, and olive oil. Stuff the scores with remaining herbs, place on top of the vegetables. - Bake for 10-15 minutes until salmon is cooked through and vegetables are soft. - Plate the dish, drizzle with cooking juices, and serve. Enjoy!

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