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Baked salmon with leeks, potatoes & lemon
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4 medium essential Waitrose Potatoes, unpeeled and cut into small pieces
2 lemons, 1 cut into wedges, 1 juiced
2 tbsp olive oil
500g pack leeks, washed, trimmed, thickly sliced
1 tbsp finely chopped rosemary
50g essential Waitrose Pitted Green Olives, drained
Waitrose 4 Scottish Salmon Fillets, skinned
200ml Cooks’ Ingredients Vegetable or Fish Stock
1. Heat the oven to 220°C, gas mark 7. Put the potatoes and lemon wedges into a large roasting tin, toss with 1 tbsp oil and seasoning. Roast for 15 minutes. Meanwhile, toss the leeks, rosemary and olives with the remaining oil. Season the fish.
2. Stir the leek mix into the potatoes then put the salmon on top of the vegetables. Pour in the stock and splash the lemon juice over the fish. Roast for a further 15 minutes, or until the fish is just cooked, and the potatoes are tender and golden on top.
Cook’s tip Finely chop the leftover rosemary and the grated zest of lemon (before juicing) and mix with some sea salt, coarsely ground black pepper and a little crushed garlic. This makes a delicious seasoning.
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