This salmon tray bake recipe also uses artichoke hearts - which are straight from a jar to keep prep time speedy.
The baby new potatoes will need to go in the oven for 30 minutes before removing, adding the salmon, artichokes and green beans for a final 10 mins. Simple and delicious.
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Yields:
4
Prep Time:
10 mins
Cook Time:
40 mins
Total Time:
50 mins
Cal/Serv:
424
Ingredients
550g
(1¼lb) baby new potatoes, halved if large
1Tbsp.
olive oil
200g
(7oz) artichoke hearts (from a jar)
200g
(7oz) green beans, trimmed
4 x 150 g (5oz) salmon fillets
100ml
(3½fl oz) white wine
Juice of ½ lemon, plus lemon wedges to serve
Small handful fresh parsley, roughly chopped
Directions
Step 1
Preheat oven to 200°C (180°C fan) mark 6. Arrange the potatoes in a large roasting tin and toss through the oil and plenty of seasoning. Roast for 30min.
Step 2
Carefully remove tray from oven and dot around the artichoke hearts and green beans. Top with the salmon (skin-side down). Pour over the wine and squeeze the lemon juice over the fish. Return to the oven for 10min or until the potatoes are tender and the salmon is cooked through.
Step 3
Scatter over the parsley and serve immediately with extra lemon wedges.
Per Serving:
Calories: 424
Fibre: 2 g
Total carbs: 25 g
Sugars: 3 g
Total fat: 20 g
Saturated fat: 3 g
Protein: 34 g
The best tray-bake trays as recommended by the GHI
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