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Sockeye salmon, asparagus & new potato traybake

Sockeye salmon, asparagus & new potato traybake

A simple traybake that packs in healthy omega-3 fatty acids and two of your five a day.

4.5 out of 5 stars(5) Rate this recipe
Gluten freeHealthyHigh in omega 32 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook30 mins
  • Total time35 mins

Ingredients

  • 1½ tbsp olive oil
  • 300g new potatoes (ruby gem work well), halved or quartered if large
  • 2 medium leeks, trimmed and cut into 1cm rounds
  • 4 sprig/s lemon thyme (optional)
  • 230g pack asparagus, ends trimmed
  • 220g pack No.1 Wild Alaskan Sockeye Salmon Fillets 2s
  • 4 tbsp Gordons Mustard & Dill Sauce
  • ½ lemon, wedges, to serve

Method

  1. Preheat the oven to 200ºC, gas mark 6. Add 1 tbsp oil to a large roasting tin and preheat in the oven.

  2. Add the potatoes to the tin, turn them in the hot oil, then season and roast for 12 minutes. Stir in the leeks and lemon thyme (if using) and roast for 5 minutes more.

  3. Stir the asparagus into the potatoes and leeks with 2 tbsp water, then nestle in the salmon fillets. Drizzle over the remaining ½ tbsp oil and season everything. Roast for a final 10 minutes until the asparagus is just tender, and the salmon is opaque and flakes easily with a fork. Serve with the mustard and dill sauce and lemon wedges for squeezing over.

Cook’s tip

It’s peak British asparagus season in May.
You can replace it with Tenderstem broccoli at other times of the year.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,464kJ/ 591kcals

Fat

32g

Saturated Fat

3.8g

Carbohydrates

35g

Sugars

13g

Fibre

12g

Protein

34g

Salt

0.2g

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