Save to your scrapbook
Wild Alaskan salmon with tray-baked veg
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
300g charlotte potatoes, cut into 1cm thick slices
1 fennel bulb, core removed and cut into wedges
2 garlic cloves, sliced
1½ tbsp olive oil
200g cherry tomatoes on the vine
½ lemon, thinly sliced
2 tbsp chopped dill, plus extra to garnish
2 tbsp half-fat crème fraîche
220g pack Waitrose 1 Wild Alaskan Salmon Fillets, skin removed
1. Preheat the oven to 200˚C, gas mark 6; place a large baking tray in the oven to heat up. Toss the potatoes, fennel, garlic and 1 tbsp olive oil together, season and scatter on the hot tray. Roast for 15 minutes.
2. Toss the veg, then nestle in the tomatoes and lemon slices; return to the oven for 20 minutes more.
3. Meanwhile, mix the dill, crème fraîche and 1 tbsp water in a bowl; season and set aside. Set a non-stick frying pan over a medium heat. Pat the salmon fi llets dry with kitchen paper, then brush all over with the remaining ½ tbsp oil. Season and fry for 3 minutes on each side. Serve the fi sh with the dill sauce and veg, spooning over any juices from the baking tray and sprinkling with the extra chopped dill.
If you cut the lemon thinly enough, it will caramelise while roasting, and is a lovely foil to the rich salmon.
Typical values per serving:
This recipe was first published in May 2018.