Quick, healthy and delicious: this salmon and potato tray bake ticks all the right boxes, and the recipe works just as well with white fish like hake.
SERVES 4
PREP AND COOK TIME 35 MINUTES
You will need:
3 medium potatoes, scrubbed
1 medium fennel
30g butter, chopped
4 x 180g salmon fillets, skin on, pin-boned
1/3 cup fresh dill leaves
1 tablespoon baby capers in brine, drained
3 cups fresh watercress sprigs
lemon wedges and dried chilli flakes, to serve
How to make the salmon and potato tray bake
1 Preheat oven to 220°C. Oil a large, shallow oven tray.
2 Using a mandolin or v-slicer, thinly slice the potatoes and the fennel. Arrange the potato on the tray, season well and dot with half the butter.
3 Bake for 10 minutes or until softened. Add the fennel slices, roast for 10 minutes or until the fennel has softened.
4 Place the salmon, skin-side down, over the vegetables; season the salmon. Bake for a further 8 minutes or until the salmon is just cooked through.
5 Sprinkle with the dill and capers and serve with watercress, lemon wedges and chilli flakes.
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