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Salmon & asparagus traybake
Seasonal and so easy, this recipe is special enough for friends to share. The lemon, zaatar and buttery juices from the potatoes mingle to dress the asparagus. Good with loch trout, or Essential hake fillets, too
Serves4
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins
480g pack 4 Scottish salmon fillets
1 tsp Cooks’ Ingredients Herby Zaatar
1 Essential Lemon, 1 tbsp juice plus wedges to serve
1 tsp Essential Olive Oil
400g pack Parmentier potatoes
2 x 230g packs asparagus, trimmed and halved
¼ x 25g pack flat leaf parsley, roughly chopped
Preheat the oven to 200ºC,
gas mark 6 and line a large
baking tray with baking
parchment. Rub the salmon
with the zaatar, lemon juice,
oil and seasoning, then set
aside on a plate to marinate
for 10 minutes.
Scatter the potatoes over
the baking tray and roast
for 10 minutes, then add
the marinated salmon and
asparagus to the pan. Roast
for another 15-20 minutes,
until the fish is opaque and
flakes easily, the asparagus
is tender and the potatoes
are golden. Scatter with
the parsley, then serve with
lemon wedges.
Cook’s tip
For a speedier version, omit the potatoes. Roast the salmon with the asparagus, also rubbed in a little oil and seasoned, for 15-20 minutes. Serve with Essential Couscous (prepared according to pack instructions) and finish with the parsley plus a spoonful of Essential Low Fat Greek Style Yogurt.
