Tray-roast salmon and vegetables with crème fraîche and crumbs

Tray-roast salmon and vegetables with crème fraîche and crumbs
  • Serves icon Serves 4
  • Time icon 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
Calories
504kcals
Fat
21.3g (4.9g saturated)
Protein
29.8g
Carbohydrates
45.1g (5.1g sugars)
Fibre
6.2g
Salt
0.7g

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

  1. 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.
  2. Mix the crème fraîche with the dijon mustard, dill, lemon zest and seasoning. Set aside.
  3. 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.
  4. 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

  1. 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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