Thursday, 16 May 2013

Seasonal Stuff: One-Pan Salmon with Roast Asparagus, Tomatoes and New Potatoes

Asparagus season might be short, but it's definitely worth the wait. Taking place from May-June each year in the UK, C decided to make the most of the perfect timing and cook a dish with what is definitely one of her favourite vegetables.


With old friend T (aforementioned now several times on the blog, most recently here) popping over for a chilled-out dinner and glass of wine mid-week, C wanted to cook something comforting, seasonal, simple and healthy. She thought she'd find a recipe to tick all the aforementioned boxes, and chanced upon this fantastic One-Pan Salmon with Roast Asparagus, Tomatoes and New Potatoes, and gave it a try.

We're pleased to report that it really couldn't have been simpler, and was really very tasty: the whole thing disappeared in a matter of minutes. The asparagus was wonderful roasted, and especially with the salmon, roast potatoes, tomatoes, onion and basil. The best bit was that, start to finish, it took just over an hour, and most of the work just involved popping a few additional things into the oven: ideal for a mid-week post-work dinner.





Here's how you do it:

Ingredients

  • 400g new potatoes, 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 




Method                          

  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.
  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. 
 

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