Tray-Baked Salmon
Serves: 4Ingredients
- 700g/1½ lb small potatoes, scrubbed (in summer use new potatoes)
- Sea salt and freshly ground black pepper
- 3 courgettes cut into large chunk
- 1 small cauliflower, broken into florets
- 2 handfuls of frozen peas
- 55g/2oz butter
- Extra virgin olive oil
- 2 lemons, zested and halved a handful of fresh basil
- A handful of fresh herbs - basil, parsley, thyme etc
- 4 x 200g/7oz fillets of salmon, scaled, filleted and pinboned
Method
- Pre-heat the oven to 230°C/495°F/gas 8.
- Bring a large pan of salted water to the boil, add your potatoes and cook for 1 0 to 12 minutes until they are nearly done.
- Then drain the potatoes in a colander. Put them into an appropriately sized roasting tray and add your courgette, peas, cauliflower florets, the butter, a little drizzle of olive oil and the zest and juice of the lemons.
- Season lightly with salt and freshly ground black pepper and toss together while still warm so the flavours are absorbed.
- Chop up half the herbs and add to the tray.
- Score your salmon fillets lightly on the skin side. Rub each fillet with salt, freshly ground black pepper and a little olive oil, and stuff the scores with the remaining herbs.
- Put into the preheated oven and cook for about 10 to 15 minutes until the salmon is just cooked (don't overcook it) and the vegetables are soft.
- Serve at the table with some garlic mayonnaise.
Hazel Ryder