Salmon, asparagus & new potato bake

Name: Salmon, asparagus & new potato bake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2
Ingredients: 500 g La Ratte or Jersey Royal potatoes; 2 tbsp olive oil; 400 g asparagus; 2 garlic cloves, finely chopped; 75 ml dry white wine; 240 g pack 2 lightly smoked Scottish salmon fillets; 1 tbsp drained capers, roughly chopped; 25 g pack flat leaf parsley, finely chopped

If you're looking for a traybake that's quick to prepare, then this is the ideal recipe. It's packed with flavour, as well as being 1 of your 5 a day and high in omega 3!

4 out of 5 stars(1) Rate this recipe

Gluten freeHigh in omega 31 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook40 mins
Total time50 mins

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Ingredients

500g La Ratte or Jersey Royal potatoes
2 tbsp olive oil
400g asparagus
2 garlic cloves, finely chopped
75ml dry white wine
240g pack 2 lightly smoked Scottish salmon fillets
1 tbsp drained capers, roughly chopped
¼ x 25g pack flat leaf parsley, finely chopped

Method

Preheat the oven to 200ºC, gas mark 6. Cut any larger potatoes in half, then tip into a roasting tin. Drizzle over the olive oil, season and toss well to coat.
Meanwhile, chop the asparagus into 5cm lengths, discarding the bottom 2-3cm of each piece as this will be woody. Once the potatoes have cooked for 20 minutes, add the asparagus, garlic and white wine to the tray.
Toss to combine the ingredients, then shake the tray so they are spread into one even layer. Rub the salmon fillets with oil and season well, then nestle them, skin-side-up, into the tin.
Bake for 15-20 more minutes until the fish is cooked through and opaque and the skin is crisp. Scatter over the capers and chopped parsley and serve immediately.