Quick, healthy and delicious: this salmon and potato tray bake ticks all the right boxes, and the recipe works just as well with white fish like hake.
PREP AND COOK TIME 35 MINUTES
You will need:
3 medium potatoes, scrubbed
1 medium fennel
30g butter, chopped
4 x 180g salmon fillets, skin on, pin-boned
1/3 cup fresh dill leaves
1 tablespoon baby capers in brine, drained
3 cups fresh watercress sprigs
lemon wedges and dried chilli flakes, to serve
How to make the salmon and potato tray bake
1 Preheat oven to 220°C. Oil a large, shallow oven tray.
2 Using a mandolin or v-slicer, thinly slice the potatoes and the fennel. Arrange the potato on the tray, season well and dot with half the butter.
3 Bake for 10 minutes or until softened. Add the fennel slices, roast for 10 minutes or until the fennel has softened.
4 Place the salmon, skin-side down, over the vegetables; season the salmon. Bake for a further 8 minutes or until the salmon is just cooked through.
5 Sprinkle with the dill and capers and serve with watercress, lemon wedges and chilli flakes.
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