WHAT TO EAT TONIGHT

Tray-roast salmon with crème fraîche and crumbs

Prefer your fish with some bite? Breadcrumbs and al dente veg add bite to this easy midweek supper

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Prefer your fish with some bite? Breadcrumbs and al dente veg add bite to this easy midweek supper

Posted

  • SERVES 4
  • PREPARATION TIME 10 minutes
  • COOKING TIME 35 minutes
  • 700g unpeeled new potatoes, thinly sliced
  • 50g half-fat crème fraîche
  • 2 tsp chopped fresh dill
  • 4 salmon fillets, skin removed
  • 230g asparagus, woody ends removed, halved if thick
  • Olive oil, for drizzling
  • 2 tsp Dijon mustard
  • Zest 1 lemon, plus wedges
  • 6 tbsp panko breadcrumbs
  • 125g pack tenderstem broccoli, trimmed and halved if thick
  1. Heat the oven to 200ºC/fan 190ºC/gas mark 6. Line a baking tray with non-stick baking paper.
  2. Arrange the potato slices in the tray, season and drizzle with oil. Roast for 20 minutes; toss halfway through.
  3. Mix the crème fraîche with the dijon mustard, dill, lemon zest and seasoning. Set aside.
  4. 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.
  5. 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.

FOR MORE SALMON RECIPES FROM DELICIOUS.MAGAZINE

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Tagged in:
Fish
Entertaining
Potatoes

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