Ingredients
- Salmon Tray Bake with Basil Dressing
- Serves 4
- 750g baby potatoes, halved
- 2 tbsp olive oil
- 250g cherry tomatoes
- 1 red pepper, roughly chopped
- 1 yellow pepper, roughly chopped
- 1 red onion, roughly chopped
- 1kg piece of salmon
- 1 lemon, cut into thick slices
- Marinade:
- 2 tbsp olive oil
- 2 cloves garlic, crushed
- 2 tsp smoked sweet paprika
- 15g basil, finely chopped
- Zest of 1 lemon
- Pinch sea salt
- Basil Dressing:
- 1 clove garlic
- 20g basil
- 2 tbsp apple cider vinegar
- 5 tbsp olive oil
Preheat the oven to 220 degrees. Drizzle the potatoes with the oil and spread onto a large baking tray. Sprinkle with a little sea salt. Roast for 15 minutes.
Make the marinade for the salmon by mixing the oil, crushed garlic, paprika, basil, salt and lemon zest into a smooth paste.
Add the remaining vegetables to the tray, gently mix the chopped pepper, onion and tomatoes with the potatoes. Create a space in the centre for the salmon.
Lay the salmon skin side down on the tray, in the middle of the vegetables. Spread the marinade over and top with a few slices of lemon. Return the tray to the oven and roast for a further 15-20 minutes until the salmon is just done.
To make the basil dressing, blitz the garlic clove, basil, cider vinegar and olive oil with a generous pinch of salt till smooth. Set aside.
Serve the salmon right away with the roast vegetables, drizzled with the basil dressing.
