Potato and salmon tray bake recipe

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.

SERVES 4

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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