TOP SALMON RECIPES RECIPES

Steps:

• 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.

Steps:

• 1. Use a speed-peeler to strip the top tender half of the asparagus stalks into ribbons.
  2. Finely slice the remaining stalks, discarding the woody ends.
  3. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
  4. Meanwhile, roughly break the salmon into a large non-stick frying pan on a medium-high heat.
  5. Add the sliced asparagus stalks, and toss occasionally until the pasta’s ready.
  6. Finely grate half the lemon zest into the salmon pan, squeeze in half the juice, then toss in the drained pasta, a good splash of reserved cooking water and the crème fraîche.
  7. Add the asparagus ribbons, toss again, then season to perfection with sea salt and black pepper. Serve with lemon wedges, for squeezing over.