baked salmon with roast jersey royals
 


serves 4, prep 10 mins, cook 30 mins

Baking salmon is a fab way of infusing tons of flavour, and this simple one-tray main is seriously easy to make. Teaming up with perfectly roasted Jersey Royals, sweet cherry tomatoes and plenty of sharp lemon, really lifts the delicate flavour of salmon and shows it off to perfection.

500g (1lb) Jersey Royals, halved if large
1 red onion, quartered 
2 rosemary sprigs, leaves picked
2 tbsp olive oil
2 x 270g pack salmon fillets
1 lemon, zested and quartered
200g (7oz) on-the-vine cherry tomatoes

Preheat the oven to gas 6, 200°C, fan 180°C. Cook the potatoes in a pan of boiling, salted water for 10 minutes, or until tender. Drain well.

Put the potatoes, onion and rosemary in a roasting tin and drizzle with half the oil. Roast for 10 minutes.

Add the salmon to the roasting tin and scatter over the lemon zest. Cut the tomato vine into four and add to the tin. Squeeze over a little lemon juice, then add the wedges to the tin.

Drizzle over the remaining oil, then season well. Return to the oven for
 a further 10 minutes, or until the salmon is just cooked through and
 the potatoes are crisp. Divide between 4 plates and serve immediately.

Fibre 3.1, Carbs 23.9, Cals 400