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One-tray roasted salmon with spring veg recipe

17 ratings

This one-tray roasted salmon recipe is a great way to celebrate spring flavours and is an inspiring alternative Easter lunch idea. Serve with roasted asparagus and new potatoes drizzled in parsley, mint and dill butter for a delicious dinner recipe that you'll want to make again and again. What's more, this dish is totally gluten-free! See method

Serves 6
15 mins to prepare and 55 mins to cook
560 calories / serving
Gluten-free

Ingredients

1 large red onion, very finely sliced
2 tbsp red wine vinegar
2 tsp sugar
2 tsp salt
1kg new potatoes, halved
1 tbsp olive oil
850g side of salmon
500g asparagus, trimmed, halved lengthways, then sliced diagonally
10g fresh flat-leaf parsley, finely chopped
10g fresh mint, finely chopped
10g fresh dill, finely chopped
½ lemon, juiced
60g salted butter, melted

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
2340kj
560kcal 28%
Fat
31g 45%
Saturates
9g 43%
Sugars
6g 6%
Salt
1g 17%

of the reference intake
Carbohydrate 31.6g Protein 39.6g Fibre 4.9g

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Mix together the onion, vinegar, sugar and salt in a bowl. Set aside for 30-40 mins for the onion to soften.
Meanwhile, put the potatoes on a large baking tray, drizzle with the oil, season with salt and roast for 25 mins.
Push the potatoes to the sides of the tray and place the salmon, skin-side down, in the space. Season; roast for 15 mins. Tuck in the asparagus and roast for a further 15 mins until cooked.
Stir the herbs and lemon juice into the melted butter. Pour over the salmon and potatoes and serve with the pickled onion.

See more Salmon recipes