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Tray-roast salmon and vegetables with crème fraîche and crumbs

Tray-roast salmon and vegetables with crème fraîche and crumbs

Name: Tray-roast salmon and vegetables with crème fraîche and crumbs
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Serves 4

Easy
April 2017

Easy
April 2017

Serves 4
Hands-on time 10 min, oven time 35 min

Midweek dinner couldn’t be any easier than combining breadcrumb-coated salmon fillets with slice potatoes, broccoli and asparagus in one tray then popping it in the oven to bake.

Nutrition: per serving

Calories: 504kcals
Fat: 21.3g (4.9g saturated)
Protein: 29.8g
Carbohydrates: 45.1g (5.1g sugars)
Fibre: 6.2g
Salt: 0.7g

Nutrition: per serving

Calories: 504kcals
Fat: 21.3g (4.9g saturated)
Protein: 29.8g
Carbohydrates: 45.1g (5.1g sugars)
Fibre: 6.2g
Salt: 0.7g

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Ingredients

700g unpeeled new potatoes, thinly sliced
Olive oil for drizzling
50g half-fat crème fraîche
2 tsp dijon mustard
2 tsp chopped fresh dill
Zest 1 lemon, plus wedges
4 sustainably sourced salmon fillets, skin removed
6 tbsp panko breadcrumbs
230g asparagus, woody ends removed, halved if thick
125g pack tenderstem broccoli, trimmed and halved if thick

Ingredients

700g unpeeled new potatoes, thinly sliced
Olive oil for drizzling
50g half-fat crème fraîche
2 tsp dijon mustard
2 tsp chopped fresh dill
Zest 1 lemon, plus wedges
4 sustainably sourced salmon fillets, skin removed
6 tbsp panko breadcrumbs
230g asparagus, woody ends removed, halved if thick
125g pack tenderstem broccoli, trimmed and halved if thick

Method

Heat the oven to 200°C/180°C fan/gas 6. Line a baking tray with non-stick baking paper. Arrange the potato slices in the tray, season and drizzle with oil. Roast for 20 minutes; toss halfway through.
Mix the crème fraîche with the dijon mustard, dill, lemon zest and seasoning. Set aside.
Remove the baking tray from the oven, then add the salmon fillets. Spoon the crème fraîche mixture evenly over each fillet, then top with the breadcrumbs.
Arrange the veg around the salmon and potatoes in the tray. Drizzle with oil and season. Roast for 12-15 minutes until the salmon is cooked, the breadcrumbs are golden and the veg are just tender. Serve with the lemon wedges.

Method

Heat the oven to 200°C/180°C fan/gas 6. Line a baking tray with non-stick baking paper. Arrange the potato slices in the tray, season and drizzle with oil. Roast for 20 minutes; toss halfway through.
Mix the crème fraîche with the dijon mustard, dill, lemon zest and seasoning. Set aside.
Remove the baking tray from the oven, then add the salmon fillets. Spoon the crème fraîche mixture evenly over each fillet, then top with the breadcrumbs.
Arrange the veg around the salmon and potatoes in the tray. Drizzle with oil and season. Roast for 12-15 minutes until the salmon is cooked, the breadcrumbs are golden and the veg are just tender. Serve with the lemon wedges.

delicious. tips

Next time: For a more spicy kick add a generous sprinkle or two of chilli flakes to the sliced potatoes in step 1.

You could make this with frozen salmon fillets. Bake in a separate tray in case they release excess moisture.

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