One-tray roasted salmon with spring veg recipe
Created by The Tesco Recipes team
This one-tray roasted salmon recipe is a great way to celebrate spring flavours and is an inspiring alternative Easter lunch idea. Serve with roasted asparagus and new potatoes drizzled in parsley, mint and dill butter for a delicious dinner recipe that you'll want to make again and again. What's more, this dish is totally gluten-free!
See method- Serves 6
- Takes 1 hr 10 mins
- 560 calories / serving
- Gluten-free
Ingredients
- 1 large red onion, very finely sliced
- 2 tbsp red wine vinegar
- 2 tsp sugar
- 2 tsp salt
- 1kg new potatoes, halved
- 1 tbsp olive oil
- 850g side of salmon
- 500g asparagus, trimmed, halved lengthways, then sliced diagonally
- 10g fresh flat-leaf parsley, finely chopped
- 10g fresh mint, finely chopped
- 10g fresh dill, finely chopped
- ½ lemon, juiced
- 60g salted butter, melted
Each serving contains
- Energy
- 2340kJ 560.0kcal
- Fat
- 31g
- Saturates
- 9g
- Salt
- 1.0g
- Sugars
- 6g
of the Reference intake
Carbohydrate 31.6gProtein 39.6gFibre 4.9g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Mix together the onion, vinegar, sugar and salt in a bowl. Set aside for 30-40 mins for the onion to soften.
- Meanwhile, put the potatoes on a large baking tray, drizzle with the oil, season with salt and roast for 25 mins.
- Push the potatoes to the sides of the tray and place the salmon, skin-side down, in the space. Season; roast for 15 mins. Tuck in the asparagus and roast for a further 15 mins until cooked.
- Stir the herbs and lemon juice into the melted butter. Pour over the salmon and potatoes and serve with the pickled onion.
- See more Salmon recipes
