Name: Salmon traybake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2
Ingredients: 300g (10oz) new potatoes; 200g (7oz) broccoli cut into florets (or asparagus spears if you prefer); 2 tsp olive oil; 1 clove garlic crushed; 1 tsp fresh thyme leaves (or ½ tsp dried thyme); 1 tbsp fresh chopped parsley; 1 tbsp fresh chopped mint; Zest and juice of ½ a lemon; 2 x 120g (4oz) salmon fillets (defrosted if frozen); 150g (5oz) cherry tomatoes

Meal type: Main meal

Serves: 2

Total time: 50 minutes

Preparation: 10 minutes

Cook: 40 minutes

Boil the new potatoes in water for 5 minutes, add the broccoli or asparagus and cook together for 2 more minutes, then drain. Set the broccoli or asparagus aside.
Place the potatoes into a small roasting tin with the olive oil, garlic and thyme. Toss until the potatoes are coated. Roast at 200°C/180°C fan/gas mark 6 for about 20 minutes or until tender.
Mix the parsley and mint together with the lemon juice and zest and pat it on top of the salmon fillets (on the non-skin side, if you are using skin-on fillets).
Place the broccoli or asparagus among the potatoes in the roasting tin, then place the salmon fillets and tomatoes on top. Roast for 10-12 minutes or until the salmon flakes easily. Serve with lemon wedges.

Energy 1885kJ 451kcal 23%

Carbs 28.8g -

Fibre 7.3g 24%

Fat 22.2g High 32%

Saturates 4g Low 20%

Sugar 5.9g Low 7%

Salt 0.17g Low 3%

% = an adult's reference intake

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Ingredients

300g (10oz) new potatoes

200g (7oz) broccoli, cut into florets (or asparagus spears, if you prefer)

2 tsp olive oil

1 clove garlic, crushed

1 tsp fresh thyme leaves (or ½ tsp dried thyme)

1 tbsp fresh chopped parsley

1 tbsp fresh chopped mint

Zest and juice of ½ a lemon

2 x 120g (4oz) salmon fillets (defrosted if frozen)

150g (5oz) cherry tomatoes

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