Salmon Tray Bake

Salmon - Summer tray-baked

Ingredients

• Sea salt

• Freshly ground black pepper

• 1.5lb new potatoes potatoes

• 1 bunch fresh asparagus

• 1/2 stick unsalted butter

• 2 table spoons extra virgin olive oil

• 2 lemons

• ½ a bunch of fresh basil

• fresh fennel with tops

• 4 x 8ozsalmon fillets , skin on

Method

1. Preheat the oven to 450ºF

2. Half-fill a large saucepan with cold water and add a pinch of sea salt.

3. Place on a high heat and bring to the boil.

4. Give the new potatoes a good scrub with a scrubber, then cut the large ones in half

5. Once boiling, carefully lower the potatoes into the water with a slotted spoon, bring back to the boil, then cook for around 10 to 12 minutes (depending on the size of your potatoes), or until they’re nearly done.

6. Drain the potatoes over the sink into a colander and steam dry for a couple of minutes, then add to a roasting tray. with the Asparagus, and sliced fennel.

7. Cut the butter into slices and scatter over the vegetables, then drizzle with 1 tablespoon of olive oil.

8. Zest both lemons then scatter onto the vegetables in the tray.

9. Season lightly with salt and pepper then, toss together while still warm

10. Pick the basil leaves, discarding the stalks, then roughly chop them with the fennel tops. Scatter half the herbs into the tray.

11. Carefully score the salmon fillets lightly on the skin side.

12. Rub each fillet with a little salt, pepper and olive oil, stuff the scores with the remaining herbs and place on top of the potatoes and vegetables.

13. Cut the lemons in half, squeeze the juice over the salmon and vegetables, using your fingers to catch any seeds.

14. Bake in the oven 450 for 10 to 15 minutes, or until the salmon is cooked through and the vegetables are soft.

15. Carefully divide between your plates, then drizzle with the juice from the bottom of the tray and serve.

TIP: Make this one your own by using whatever fresh vegetables are in season