Easy Salmon & New Potatoes Tray Bake
Quick, easy and nutritious one-pan family dinner for any day of the week.
- 750 g new potatoes/baby potatoes/Jersey Royals scrubbed, unpeeled, halved or quartered if large
- 4 salmon fillets (skin on) see notes
- 2-3 spring onions finely sliced
- 1 teaspoon (heaped) dried thyme or leaves taken off few sprigs of fresh thyme see notes
- 1 lemon
- 2 tablespoon rapeseed or olive oil
- salt, pepper
Preheat the oven to 180C/350F/Gas mark 4.
Scrub your potatoes but leave them unpeeled. Halve or quarter bigger ones and leave the really small ones whole trying to keep them similar size so that they roast evenly.
Put them in the roasting tray with olive oil, thyme and good amount of salt and pepper. Give them a mix with your hands making sure they are evenly covered with oil and seasoning and put into preheated oven for 20 min.
After 20 minutes take the roasting tray with the potatoes out of the oven and give the potatoes a little shake (you might need to use spatula if they got a bit stuck to the bottom) and put your salmon fillets on top (skin down).
Sprinkle the fillets with juice squeezed out of half a lemon , season with some salt and pepper and put back in the oven for 13-15 min or until salmon fillets are cooked (the timing will depend on the thickness of your fillets). The fish should be just opaque.
Take baking tray out of the oven and sprinkle salmon and potatoes with some spring onions.
Serve with sides of your choice and extra lemon wedges.
- Nutritional information is approximate and per serving (without any sides) and should be treated as a guideline only.
- Feel free to substitute thyme with rosemary or simply use both.
- If using frozen salmon fillets, make sure they are defrosted first.
Serving: 0g | Calories: 458kcal | Carbohydrates: 36g | Protein: 38g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 88mg | Potassium: 1676mg | Fiber: 5g | Sugar: 2g | Vitamin A: 128IU | Vitamin C: 52mg | Calcium: 59mg | Iron: 3mg