ROASTED SALMON & VEG TRAYBAKE | FISH RECIPES | JAMIE ...
Wonderfully simple to knock together, this is the kind of dish you can make from memory again and again. The clean, light flavours are a joy to eat, and the basil & mustard yoghurt adds an extra punch of delicious flavour.
Total Time 20 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 200ºC/400ºF/gas 6.
- 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.
- Trim the green beans and add to the pan for the final 2 minutes. Pick the basil leaves.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 431 calories, FatContent 24.8 g fat, SaturatedFatContent 5.5 g saturated fat, ProteinContent 31 g protein, CarbohydrateContent 22.3 g carbohydrate, SugarContent 5.8 g sugar, SodiumContent 0.9 g salt, FiberContent 0.9 g fibre
EASY SALMON RECIPES - OLIVEMAGAZINE
Try our nutritious salmon recipes for easy midweek meals and impressive centrepieces, from salmon en croute to Scandi-style fillets and colourful grain salads
Provided by Janine Ratcliffe
Categories lunch, dinner
Number Of Ingredients 1
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Try our nutritious salmon recipes for easy midweek meals and impressive centrepieces, from salmon en croute to Scandi-style fillets and colourful grain salads
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ROASTED SALMON & VEG TRAYBAKE | FISH RECIPES | JAMIE ...
Wonderfully simple to knock together, this is the kind of dish you can make from memory again and again. The clean, light flavours are a joy to eat, and the basil & mustard yoghurt adds an extra punch of delicious flavour.
From jamieoliver.com
Total Time 20 minutes
Calories 431 calories per serving
From jamieoliver.com
Total Time 20 minutes
Calories 431 calories per serving
- Preheat the oven to 200ºC/400ºF/gas 6.
- 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.
- Trim the green beans and add to the pan for the final 2 minutes. Pick the basil leaves.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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