Roasted Salmon & Veg Traybake

Now that we’re settling into summer, Chef John has been crafting the perfect recipes for light, airy flavours. And this roasted salmon & veg traybake went down a treat! Inspired by Jamie Oliver, this dish is super easy to make, and we paired it with basil and mustard yoghurt just to give it some extra kick.

Ingredients

400g baby potatoes
200g green beans
Fresh basil
200g ripe cherry tomatoes
10 black olives, destoned
4 x 120g salmon fillets, scaled with their skin on
1 1/2 lemons
1/2 a small clove of garlic
1/2 teaspoon Dijon mustard
4 tablespoons Greek yoghurt
Olive oil

Method

Preheat the oven to 200 degrees.
Wash your potatoes, and cook in a pan of boiling salted water over a medium-high heat. It will take around 10 – 12 mins to cook through – you can halve any big potatoes so they will cook faster.
In the final 2 minutes of cooking your potatoes, add green beans to your pan.
Drain your veg and add it to a bowl. Cut the tomatoes in half and add to the bowl, along with the destoned olives, and half the basil leaves.
Add a drizzle of olive oil to the bowl, give everything a good mix, and then add to a roasting tray. Shake the veg into an even layer, before seasoning with sea salt and black pepper.
Place the salmon fillets into a bowl, add a drizzle of oil, and squeeze in the juice of half a lemon. Season lightly, tossing to coat.
Lay the salmon fillets on top of the vegetables, placing them skin-side up. Slice off some lemon and lay on top of the fillets, roasting for 10 minutes (or until they’re cooked through).

We liked adding a basil and mustard yoghurt to this dish, made with mixing basil leaves in a pestle and mortar with some sea salt and peeled garlic. In a bowl, add this mixture to some mustard, 4 tablespoons of Greek yoghurt and the remaining lemon juice. Add a table spoon of extra virgin olive oil before giving it a good mix and serving with the salmon traybake.

And for a light, airy dessert, have a look at our Passionfruit Crème Brûlée recipe!