BAKE SALMON AND POTATOES RECIPES

Preheat the oven to 180 degrees

Cook the salmon en papillote, with some olive oil, clove garlic, squeeze of lemon and season with salt and pepper to taste, for 15 minutes

Boil the pasta for 15 mins until al dente

Cook the leeks in the butter and garlic, once softened season and add the flour to coat all the leeks

Add the milk a little at a time until you have a thick creamy sauce, now add the yogurt and mustard along with the parsley and mint and stir well – season well with black pepper 

Add your cooked pasta to an oven proof dish, then add the salmon layer, flaking across all the pasta removing any bones.

Now add the creamy leeks over the top covering right to the edges

Sprinkle over the breadcrumbs and season lightly again

Put this in the oven until golden brown on top – about 15 minutes should do the trick! 

1. Preheat the oven to 200ºC/400ºF/gas 6.
2. Scrub the potatoes clean, halving any larger ones, then cook in a pan of boiling salted water over a medium-high heat for 10 to 12 minutes, or until cooked through.
3. Trim the green beans and add to the pan for the final 2 minutes. Pick the basil leaves.
4. Drain the veg and tip into a large bowl. Halve and add the tomatoes, then destone and add the olives along with half the basil leaves.
5. Add ½ a tablespoon of olive oil, toss together and tip into a roasting tray. Shake into an even layer and season with sea salt and black pepper.
6. Place the salmon fillets into the bowl, add ½ a tablespoon of olive oil, and squeeze in the juice of ½ a lemon. Season lightly and toss to coat.
7. Lay the salmon fillets on top of the vegetables, skin-side up. Slice off 4 rounds of lemon and lay on top of the fillets, then roast for 10 minutes, or until cooked through.
8. To make the basil & mustard yoghurt, bash the remaining basil leaves in a pestle and mortar with a pinch of sea salt. Peel and add the garlic and bash again.
9. Scrape the mixture into a bowl and add the mustard, 4 tablespoons of Greek yoghurt and the remaining lemon juice. Add 1 tablespoon of extra virgin olive oil, mix well, season to taste and serve with the salmon traybake.