Roasted salmon & veg traybake

Name: Roasted salmon & veg traybake
Total time: 20 min
Yield: 4
Ingredients: 400 g baby potatoes; 200 g green beans; 1 bunch of fresh basil; 200 g cherry tomatoes; 10 black olives (stone in); olive oil; 4 x 120 g salmon fillets, skin on, scaled and pin-boned, from sustainable sources; 1½ lemons; ½ a small clove of garlic; ½ teaspoon Dijon mustard; 4 tablespoons Greek yoghurt; extra virgin olive oil

With basil & mustard yoghurt

“Wonderfully simple to knock together, this is the kind of dish you can make from memory again and again. The clean, light flavours are a joy to eat, and the basil & mustard yoghurt adds an extra punch of delicious flavour. ”

Serves 4

Cooks In20 minutes

DifficultyNot too tricky

Easter treats Dinner Party Potato Tomato Salmon Mains

Nutrition per serving

Calories 431 22%
Fat 24.8g 35%
Saturates 5.5g 28%
Sugars 5.8g 6%
Salt 0.9g 15%
Protein 31g 62%
Carbs 22.3g 9%
Fibre 0.9g -

Of an adult's reference intake

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Ingredients

400 g baby potatoes
200 g green beans
1 bunch of fresh basil
200 g cherry tomatoes
10 black olives (stone in)
olive oil
4 x 120 g salmon fillets, skin on, scaled and pin-boned, from sustainable sources
1½ lemons
½ a small clove of garlic
½ teaspoon Dijon mustard
4 tablespoons Greek yoghurt
extra virgin olive oil

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Method

Preheat the oven to 200ºC/400ºF/gas 6.
Scrub the potatoes clean, halving any larger ones, then cook in a pan of boiling salted water over a medium-high heat for 10 to 12 minutes, or until cooked through.
Trim the green beans and add to the pan for the final 2 minutes. Pick the basil leaves.
Drain the veg and tip into a large bowl. Halve and add the tomatoes, then destone and add the olives along with half the basil leaves.
Add ½ a tablespoon of olive oil, toss together and tip into a roasting tray. Shake into an even layer and season with sea salt and black pepper.
Place the salmon fillets into the bowl, add ½ a tablespoon of olive oil, and squeeze in the juice of ½ a lemon. Season lightly and toss to coat.
Lay the salmon fillets on top of the vegetables, skin-side up. Slice off 4 rounds of lemon and lay on top of the fillets, then roast for 10 minutes, or until cooked through.
To make the basil & mustard yoghurt, bash the remaining basil leaves in a pestle and mortar with a pinch of sea salt. Peel and add the garlic and bash again.
Scrape the mixture into a bowl and add the mustard, 4 tablespoons of Greek yoghurt and the remaining lemon juice. Add 1 tablespoon of extra virgin olive oil, mix well, season to taste and serve with the salmon traybake.

Tips

Serve up with a super-simple salad – toss a handful of seasonal leaves in extra virgin olive oil and a squeeze of lemon juice and pop in the middle of the table.