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Spring Salmon Tray Bake
Posted by Gill Bland Thursday, 13th April 2017
Spring Salmon Tray Bake
Roast lamb is the Easter family meal of choice and it’s true, there are few things that can beat a great roast lamb dish. But with spring, perhaps even summer trying to show its face and with Easter holidays perhaps making things a bit more rushed I thought it would be nice to bring you something lighter, less time consuming and more informal. Something that you can prep in minutes, throw in the oven and then pop on the table for everyone to dig in.
Now, if you’ve got children with you I realise this might be a bit veg-heavy but you can adapt it as you wish with whichever veg are most acceptable. Meatier white fish would work and you could even roast it on the top and then pop it in a nice crusty roll for a version of a fish finger sandwich. Meanwhile the adults get that hit of basil and those crunchy pesto breadcrumbs which turn into a lovely bready mush at the bottom of the dish as you work your way through it.
The Rangemaster fan oven is perfect for this because it cooks fast, hot and even. If you want crunchier skin then the grill within it allows you to give a quick blast at the end of cooking. And heck, if the kids don’t like the dish you’ve always got another oven to cook them sausage and chips in!
- 500g new potatoes
- 4 salmon fillets, skin on
- 2 peppers
- 300g or thereabouts of green beans, trimmed
- A handful of cherry tomatoes
- 1 large red onion
- 1 bunch basil
- Olive oil
- Salt + pepper
- The dregs of a jar of pesto sauce (or 2ish tbsp pesto)
- Juice of half a lemon
- 4 cloves of garlic
- 1 bit of crusty bread or slightly stale bread or roll
- Wash the new potatoes and if there are any larger ones, cut them in half.
- Boil for 10-12 minutes until just soft.
- Pre-heat the main fan oven to 200c
- Slice the peppers, red onion and peel the garlic cloves, cutting the hard end bit off.
- Tear up some basil leaves.
- Drain the potatoes and season them with a little salt and pepper.
- Add a few good slugs of olive oil to the dregs of a jar of pesto sauce and shake well. Or, put 2 tbsp and some olive oil in a jar and shake).
- Put the potatoes, tomatoes, peppers, onion, basil and garlic cloves in a big roasting tin.
- Drizzle over most of the pesto/oil mixture and shake well. If you are in doubt that they have enough oil, you can always drizzle a little more over.
- Lay the salmon on top, skin side up.
- Squeeze the lemon juice over the lot.
- Place in the oven, uncovered and cook for 10 minutes. You can do it for longer if you want the potatoes more golden and the veg less crunchy - just keep an eye on the salmon.
- While it is cooking, grate the bread on a cheese grater to make breadcrumbs.
- Heat the rest of the olive oil/pesto mixture in a frying pan, add the breadcrumbs and toast until crispy.
- When the veg and salmon are cooked, remove from the oven and sprinkle over most of the breadcrumbs.
- Serve either in the pan on the table or divide up and then sprinkle a few more breadcrumbs on the top of each dish.
- Dig in!