Thursday, 8 June 2017

Tray-roast salmon and vegetables with creme fraiche and crumbs



There is a similarity with this dish and one of my favourite salmon dishes which is the salmon with a lemon and Parmesan crust. Both are really lovely recipes and very easy to prepare. The salmon was fresh and perfectly cooked, it's a wonderful meal for the summer months. The meal is from the delicious website. I'm very tempted to subscribe to the magazine and have a change from Olive Magazine, which hasn't been inspiring me that much recently. 

Ingredients
Serves 4
700g unpeeled new potatoes, thinly sliced
Olive oil for drizzling
50g half-fat crème fraîche
2 tsp dijon mustard
2 tsp chopped fresh dill
Zest 1 lemon, plus wedges
4 sustainably sourced salmon fillets, skin removed
6 tbsp panko breadcrumbs
230g asparagus, woody ends removed, halved if thick
125g pack tenderstem broccoli, trimmed and halved if thick

METHOD
Heat the oven to 200ºC. Line a baking tray with non-stick baking paper. Arrange the potato slices in the tray, season and drizzle with oil. Roast for 20 minutes; toss halfway through.
Mix the crème fraîche with the dijon mustard, dill, lemon zest and seasoning. Set aside.

Remove the baking tray from the oven, then add the salmon fillets. Spoon the crème fraîche mixture evenly over each fillet, then top with the breadcrumbs.
Arrange the veg
around the salmon and potatoes in the tray. Drizzle with oil and season. Roast for 12-15 minutes until the salmon is cooked, the breadcrumbs are golden and the veg are just tender. Serve with the lemon wedges.



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