One-pan salmon with roast asparagus
- Barney Desmazery
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Serves 2
Easy
Prep: 20 mins
Cook: 50 mins
A star rating of 4.7 out of 5.610 ratingsRate
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For an easy side dish to complement a spring roast, just cook this recipe without the salmon
Easily doubled
Easily halved
Dairy-free
Egg-free
Gluten-free
Healthy
Nut-free
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Ingredients
Nutrition
Units:
MetricUS
-
400g new potato
halved if large
-
2 tbsp olive oil
-
8 asparagus
spears, trimmed and halved
-
2 handfuls cherry tomatoes
-
1 tbsp balsamic vinegar
-
2 salmon fillets
about 140g/5oz each
-
handful basil leaves
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Nutrition: per serving
-
kcal556
-
fat29g
-
saturates5g
-
carbs34g
-
sugars6g
low
-
fibre5g
-
protein36g
high
-
salt0.24g
low
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Method
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step 1
Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.
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step 2
Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.
Recipe from Good Food magazine, May 2008
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A star rating of 4.7 out of 5.610 ratings
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