Salmon & asparagus traybake

Name: Salmon & asparagus traybake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 480 g 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; 400 g pack Parmentier potatoes; 2 x 230g packs asparagus, trimmed and halved; ¼ x 25g pack flat leaf parsley, roughly chopped

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

5 out of 5 stars(6) Rate this recipe

HealthyHigh in omega 31 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

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Ingredients

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

Method

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.