Salmon fillets are baked on a bed of sliced potatoes and lots of other veggies for an easy balanced meal.
6 people made this
425g potatoes, sliced into wedges
1 or 2 tablespoons olive oil
salt and pepper, to taste
half bunch of spring onions, finely chopped
1 fennel bulb, finely chopped
1 leek, sliced into rings
6 asparagus stalks, sliced into pieces
1/2 red pepper, sliced
Italian herbs, to taste
2 salmon fillets, with skin
fish seasoning, to taste
1 lemon, squeezed
2 2 tomatoes, skinned and halved
Method Prep:15min › Cook:30min › Ready in:45min
Preheat the oven to 220 C / Gas 6. Lightly grease an oven dish.
Divide the potatoes over the bottom of prepared oven dish; drizzle olive oil on top and sprinkle with salt and pepper to taste. Roast potatoes in preheated oven for 12 minutes.
Fry the vegetables briefly in a wok, starting with spring onions, fennel, leeks and green asparagus. Add red pepper and season with Italian herbs.
Spoon the vegetable mixture on top of the potatoes. Arrange salmon fillets, skin side up, on top; season salmon with fish seasoning and drizzle lemon juice on top. Place the tomatoes in between the salmon fillets.
Bake for 15 to 20 minutes, or until salmon is cooked through. Serve with lemon juice wedges, if desired.