This salmon bake is one of my all time faves! It’s quick, easy and well balanced.
For this dish you’ll need a large oven proof dish. This is the one I use… It’s from Ikea and you can get the lid to go on top for easy storage of leftovers. Simply let it cool, click the lid on and pop it into the fridge!
What you need
- Salmon fillets
- Fresh dill
- Fresh basil
- Dry mixed herbs
- 1 lemon
- olive oil
- Salt & Pepper for seasoning
- Tenderstem Brocolli
- Mangetout
- 1 bag of New/baby potatoes
- Fresh red chilli (optional)
What to do
- Pre heat the oven to 180 fan assisted
- Wash and par boil potatoes
- add olive oil to the oven dish and heat in oven
- Drain potatoes and add to hot oil in dish. Season with salt, pepper and mixed herbs to taste. Place in oven for 30 mins. Turning half way.
- Wash and prepare tendersten brocolli and mangetout. Drizzle with a small amount of olive oil and season with salt & pepper.
- In a mixing bowl add basil leaves, chopped dill, fresh lemon juice and olive oil. (Don’t throw away your squeezed lemon)
- Once the potatoes have started to brown a little remove from oven and stir in sliced chilli if you’re using them.
- Marinate salmon in the basil, dill and oil mix that you prepared earlier. Place the fillets on top of potatoes.
- Add any remaining basil, dill and oil mix to the dish and squeeze lemon all over. Place squeezed lemon quarters in dish.
- Place in oven for 10 mins.
- Add broccoli and mangetout to the dish.
- Bake for a further 10 mins.
- Done!!!
Easy peasy!
Serve hot or allow to cool and reheat to serve later.
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