One-Tray Baked Salmon and Vege

The minimal prep, magic one-dish fish bake you didn’t know you needed! For that taste of Springtime we’re all waiting for.

Serves 4

Ingredients

• 2 lemons, with zest to serve
• 750g potatoes, unpeeled, washed, cut small
• 1 red or yellow capsicum, cut up into small pieces
• 8 sprigs thyme
• 1 tablespoon extra-virgin olive oil
• 250g cherry truss tomatoes, cut into smaller bunches
• 4 boneless (skin optional) salmon fillets
• 1 bunch asparagus, trimmed
• 1 bunch broccolini, trimmed
• Cracked black pepper
• Salt

Method

1. Preheat oven to 200°C/220°C fan-forced. Line large baking tray (a tray with sides will be handy).
2. Juice half of lemon. Cut remaining lemon into wedges.
3. Toss potatoes, capsicum, lemon wedges, 4 thyme sprigs in lemon juice and ½ tablespoon oil on baking tray until vegetables are coated. Roast in pre-heated oven for 20 minutes.
4. Add in tomatoes, further roast for another 10-15 minutes or until vegetables are tender.
5. Add salmon fillets, asparagus, broccolini onto tray and sprinkle whole dish with remaining olive oil, pepper and a pinch of salt. Roast for another 10-12 minutes or until salmon is cooked to your liking.
6. Serve with remaining thyme sprigs and lemon zest. Voilà, dinner is served!