Salmon and Vegetable Traybake with Basil Drizzle
Ingredients
- 4 x 160g salmon fillets
- 500g new potatoes, halved
- 200g tenderstem broccoli
- 1 courgette, sliced
- 200g cherry tomatoes
- 3 tbsp olive oil
- Juice of half a lemon
- 2 tsp garlic paste
- 1 tsp dijon mustard
- salt & pepper
Drizzle
- 75g spinach
- 25g fresh basil
- 100g cashew nuts
- Juice of half a lemon
- 1/2 tsp salt
- 75ml extra virgin olive oil
Preparation
Cover the potatoes with water, bring to a simmer and cook for 8 minutes before draining.
Add 1 tablespoon of the oil to a roasting tray. Add the potatoes, courgette, tenderstem, salmon and cherry tomatoes.
Mix together the lemon juice, 2 tablespoons olive oil, garlic and mustard. Drizzle over the whole dish.
Roast for 14 minutes at 180 fan.
Blitz together the drizzle ingredients.
Finish the dish with a good drizzle of the sauce.
Tips
You can make it ahead, pop it in the fridge and take it out when you are ready.
It will then take just 14 minutes in the oven.
The drizzle can be made ahead too.
