Method 1
Ingredients
400g new potato
halved if large
2 tbsp olive oil
8 asparagus
spears, trimmed and halved
2 handfuls cherry tomatoes
1 tbsp balsamic vinegar
2 salmon fillets
about 140g/5oz each
handful basil leaves
step 1
Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.
step 2
Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.
Method 2
๐ฝ️ One-Pan Salmon with Roast Asparagus
๐ Ingredients (Serves 2–4)
2–4 salmon fillets
1 bunch asparagus (trimmed)
2–3 tbsp olive oil
3 cloves garlic (minced)
1 lemon (zested + sliced)
1 tsp paprika (optional)
½ tsp dried thyme or oregano
Salt and black pepper (to taste)
Optional: grated parmesan or chili flakes
๐ฉ๐ณ Instructions
1. Prep
Preheat oven to 200°C (400°F)
Line a baking tray with parchment paper or foil
2. Season the asparagus
Place asparagus on the tray
Drizzle with olive oil, add half the garlic, salt, and pepper
Toss to coat evenly
3. Add the salmon
Push asparagus to the sides and place salmon in the center
Drizzle salmon with olive oil
Season with salt, pepper, paprika, thyme, and remaining garlic
Add lemon zest and place lemon slices on top
4. Roast
Bake for 12–15 minutes, depending on thickness
Salmon should flake easily with a fork; asparagus should be tender-crisp
5. Serve
Squeeze fresh lemon juice over everything before serving
Optional: sprinkle parmesan or chili flakes for extra flavor
๐ก Tips
For crispier edges, broil (grill) for the last 2–3 minutes
Add baby potatoes (parboiled) or cherry tomatoes for a fuller one-pan meal
Pair with rice, quinoa, or crusty bread



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