Roast Salmon and Summer Veg Traybake
Ingredients
- 400g new potatoes
- 200g green beans
- 200g cherry tomatoes
- 1 bunch of fresh basil
- Handful of mixed olives, pitted
- 4 salmon fillets
- 2 lemons
Dressing
- 2 cloves of garlic
- 1/2 tsp Dijon mustard
- 4 tbsp Greek yoghurt
- 1 tbsp olive oil
Preparation
Preheat the oven to 200ºC or Fan 180ºC.
Clean the potatoes and cook in a pan of boiling water for 12 minutes or until tender. Trim the green beans and add to the pan for the final 2 minutes.
Drain the vegetables and tip into a large bowl. Halve and add the tomatoes and olives along with half the basil leaves. Add a splash of olive oil, toss together with some freshly ground black pepper and tip into a roasting tray.
Place the salmon fillets into the large bowl, add another splash of olive oil, and squeeze in the juice of half a lemon. Season lightly with black pepper and toss to coat.
Lay the salmon fillets on top of the vegetables with a slice of lemon on top of each fillet. Roast for 12 minutes, or until cooked through.
To make the basil dressing, bash the remaining basil leaves in a pestle and mortar along with some chopped garlic. Add to a separate bowl with the mustard, 4 tablespoons of Greek yoghurt and the remaining lemon juice. Add a tablespoon of extra virgin olive oil, stir well, season with black pepper and serve with the salmon traybake. Enjoy!
