Wild Alaskan salmon with tray-baked veg

Name: Wild Alaskan salmon with tray-baked veg
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
Ingredients: 300 g charlotte potatoes, cut into 1cm thick slices; 1 fennel bulb, core removed and cut into wedges; 2 garlic cloves, crushed; 1½ tbsp olive oil; 200 g cherry tomatoes on the vine; 1 a lemon, thinly sliced; 2 tbsp chopped dill, plus extra to garnish; 2 tbsp half fat crème fraîche; 220 g Waitrose 1 Alaskan Salmon Fillets, skin removed

Beautifully fresh and perfect for an easy dinner that's packed with flavour. This dish is lovely during the summer months due to the citrussy freshness of the dish.

4 out of 5 stars(1) Rate this recipe

Gluten freeHealthy

Serves2
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins

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300g charlotte potatoes, cut into 1cm thick slices
1 fennel bulb, core removed and cut into wedges
2 garlic cloves, crushed
1½ tbsp olive oil
200g cherry tomatoes on the vine
½ x 1 a lemon, thinly sliced
2 tbsp chopped dill, plus extra to garnish
2 tbsp half fat crème fraîche
220g Waitrose 1 Alaskan Salmon Fillets, skin removed

Preheat the oven to 200 degrees C, gas mark 6; place a large baking tray in the oven to heat up. Toss the potatoes, fennel, garlic and 1 tbsp olive oil together, season and scatter on the hot tray. Roast for 15 minutes.
Toss the veg, then nestle in the tomatoes and lemon slices; return to the oven for 20 minutes more.
Meanwhile, mix the dill, crème fraîche and 1 tbsp water in a bowl; season and set aside. Set a non-stick frying pan over a medium heat. Pat the salmon fi llets dry with kitchen paper, then brush all over with the remaining ½ tbsp oil. Season and fry for 3 minutes on each side. Serve the fish with the dill sauce and veg, spooning over any juices from the baking tray and sprinkling with the extra chopped dill.