Make the most of baby new potatoes by complementing with delicious kale and seasonal asparagus. This dish is full of healthy greens and good-for-you fats. Look for keta, red or pink salmon as these are the most sustainable, or, better yet, check The Good Fish Guide (via mcsuk.org). You can also swap the salmon for another fish fillet, if you prefer.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
55 mins
Total Time:
1 hr 15 mins
Cal/Serv:
628
Ingredients
750g
baby new potatoes, halved or quartered, depending on size
2Tbsp.
olive oil
2
lemons
100g
fine asparagus, roughly chopped
100g
purple sprouting broccoli, roughly chopped
100g
kale, roughly chopped (woody stalks discarded)
150g
frozen peas
4
x 125g salmon fillets, see intro
FOR THE DRESSING
175g
Greek-style yogurt
2Tbsp.
tahini
2Tbsp.
Dijon mustard
1tsp.
clear honey
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. In a large roasting tin, toss the potatoes in 1tbsp oil, add finely grated zest and juice of 1 lemon and some seasoning. Roast for 40min, or until tender.
Step 2Carefully remove the tin from the oven and mix in all the vegetables. Finely slice the remaining lemon and add to a bowl with the salmon, remaining 1tbsp oil and some seasoning. Mix to coat.
Step 3Arrange salmon among the vegetables, skin-down if present, positioning the lemon slices on top of fish. Return to the oven for 12-15min, or until fish is just cooked, potatoes are golden and vegetables tender.
Step 4Meanwhile, mix all the dressing ingredients with some seasoning.
Step 5Drizzle the dressing over salmon and vegetables and scatter over the parsley. Serve.
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