RECIPE - MAINS
Salmon & Potato Tray Bake
This is a very simple one tray dish, and the herbs work so well with the oily fish. It is a lovely lunch dish both in summer and winter. Serve with fresh lemon wedges for a citrusy kick.
- New Potatoes - 600g
- Fennel Bulb - 2, cut into eighths
- Fresh Parsley - 1 bunch finely chopped
- Butter - 15g, cut into small pieces
- Rapeseed Oil
- Salmon Fillets - 4, skin on
- Fresh Mint - 3 sprigs, leaves picked & finely chopped
- Parmesan - 30g , grated
- Lemon - 1, zest of
1. Preheat the oven to 220°C, then bring a large pan of salted water to the boil. Halve the potatoes lengthways and trim the fennel bulbs, reserving the leafy fronds for later. Cut the fennel bulbs into eight wedges, add these to the salted water with the halved potatoes and parboil for 5 mins.
2. Drain the potatoes & fennel in a colander and leave to steam for a minute. Transfer to a large roasting tray and season well with salt and pepper. Sprinkle over half the chopped parsley, dot over the butter and drizzle well with olive oil. Toss everything together in the roasting tray. Cook in the oven for about 30 minutes, or until golden.
3. While the vegetables are roasting away in the oven, you can start preparing the salmon fillets. Pinch the fillets and use the length of a knife to score the skin side of them. You want to score about 1cm down into them. This will help the flavours get right into the fish and also cook quicker. Season both sides of the fish well and stuff the remaining chopped parsley and the mint leaves into the scores.
4. Once the potatoes are nice and golden, take them out of the oven and sprinkle the grated Parmesan over them. Give everything a shake, then lay the salmon, skin-side up, on top. Sprinkle the lemon zest over the top, drizzle with olive oil then cook for 15 minutes.
5. Just before the salmon comes out of the oven, chop the reserved fennel fronds. Sprinkle them over the finished dish, then serve it in the middle of the table with some wedges of lemon.