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One-tray roasted salmon with spring veg recipe
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24 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
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
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Energy
2340kj
560kcal
28%
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Fat
31g
45%
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Saturates
9g
43%
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Sugars
6g
6%
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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