Roast salmon & roast baby potatoes
By Lulu Grimes
This simple salmon dish with baby roast potatoes is a winner with kids and adults alike. Serve with creamy crème fraîche and peas for a pop of colour
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Prep:5 mins
Cook:50 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 482
-
fat 28g
-
saturates 9g
-
carbs 24g
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sugars 5g
-
fibre 5g
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protein 32g
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salt 0.2g
Ingredients
- 500g baby potatoes, halved if large
- 1 tbsp olive oil
- 2 tbsp butter
- 500g piece skinless salmon fillet
- 2 lemons, halved
- 250g frozen peas
- 2 tbsp crème fraîche, plus extra to serve (optional)
- 1 tbsp chopped dill or mint (optional)
Method
Heat oven to 200C/180C fan/gas 6. Boil the potatoes for 10 mins until just tender, drain and steam-dry for a few mins. Toss the potatoes in the oil and butter, then tip onto a baking tray. Roast for 20 mins. Push the potatoes to one side and put the salmon on the other side, and add the lemon halves. Season. Return the tray to the oven for 15-20 mins until everything is cooked through – check the centre of the salmon with the tip of a knife.
Cook the peas in simmering water for 2 mins, drain and tip into a bowl. Add the crème fraîche and herbs, if using. Break the salmon into chunks to serve and squeeze over the lemon. Serve the salmon with the potatoes and peas, and some extra crème fraîche on the side, if you like.
