WILD ALASKAN SALMON WITH TRAY-BAKED VEGETABLES

Ingredients | serves 2 | total time 45 mins

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

step 1

Preheat the oven to 200˚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.

step 2

Add 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.

step 3

Place a non-stick frying pan over medium heat. Pat salmon fillets dry, brush with ½ tbsp oil. Season and fry for 3 minutes on each side. Serve the fish with dill sauce and veg, spoon over juices from the baking tray and sprinkle with the extra chopped dill.

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