March seasonal food

Tray-roast salmon and vegetables with crème fraîche and crumbs

  • Effort icon Easy
  • April 2017
Tray-roast salmon and vegetables with crème fraîche and crumbs
  • Effort icon Easy
  • April 2017
  • 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
    Save recipe icon Save recipe
    Save recipe icon Save recipe Print

    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.

    Subscribe

    Fancy getting a copy in print?

    Subscribe to our magazine
    delicious. October

    Rate & review

    Rate

    3 votes

    Reviews

    Share your thoughts...

    Or, how about...?

    Save recipe icon Save recipe icon Save recipe

    One-pan whole roast salmon and new potatoes

    • Effort icon Easy
    • Comment count icon 0
    Save recipe icon Save recipe icon Save recipe

    Slow-roast salmon with thyme risotto

    • Effort icon Easy
    • Comment count icon 0

    Related collections

    30 recipes to celebrate spring

    30 Recipes

    March seasonal food

    42 Recipes

    Rate & review

    Rate

    3 votes

    Subscribe to our magazine

    Subscribe to delicious. magazine this month for a half price subscription

    Subscribe

    Download our digital version

    Subscribe to the digital edition of delicious. magazine

    Download on the App Store Get it on Google Play
    October delicious.