Summer tray-baked salmon

Name: Summer tray-baked salmon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 a bunch of fresh basil; 4 servings freshly ground black pepper; 1 handful a of fresh fennel tops or dill; 100 grams podded fresh peas; 100 grams green beans; 2 lemons; 1 large handful a of yellow French beans; 700 grams new potatoes; 4 servings olive oil; 100 grams runner beans; 4 fillets x 200 g salmon fillets , skin on, scaled and pin-boned; 4 servings sea salt; 40 grams unsalted butter

Summer tray-baked salmon is a gluten free and pescatarian main course. This recipe serves 4. One portion of this dish contains around 40g of protein, 33g of fat, and a total of 624 calories. If you have a bunch of basil, an of beans, beans, and a few other ingredients on hand, you can make it. To use up the sea salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. It is perfect for The Fourth Of July.

Instructions

Preheat the oven to 230C/450F/gas 8.

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Oven

Half-fill a large saucepan with cold water and add a tiny pinch of salt.

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Water

Salt

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Sauce Pan

Place on a high heat and bring to the boil. Meanwhile4.Give the new potatoes a good scrub with a scrubber, then on a chopping board cut any bigger ones in half, leaving the smaller ones whole.

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New Potato

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Cutting Board

Cut the tips from the runner beans until you cut into the stringy piece that runs the length of the bean.

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Runner Beans

Pull the stringy bit and peel it down the length of the beans on both sides of each one, then slice at an angle into 5cm pieces.

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Beans

Trim the stalk-ends from the green and French beans, if using, but leave the wispy tips on, then slice the beans at an angle into 3cm pieces.

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Beans

Once boiling, carefully lower the potatoes into the water with a slotted spoon, bring back to the boil, then cook for around 10 to 12 minutes (depending on the size of your potatoes), or until theyre nearly done.Meanwhile

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Potato

Water

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Slotted Spoon

If your peas are still in their pods, pod them now.1

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Peas

When the times up on the potatoes, carefully add all the beans to the pan and cook for a further 4 minutes.1

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Potato

Beans

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Frying Pan

Drain the potatoes and beans over the sink into a colander and steam dry for a couple of minutes, then tip into a 25cm x 35cm roasting tray.1

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Potato

Beans

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Colander

Scatter over the peas, dot over the butter and drizzle with 1 tablespoon of olive oil.1

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Olive Oil

Butter

Peas

Use a microplane to finely grate the zest of both lemons onto a chopping board, then scatter into the tray.1

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Lemon

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Cutting Board

Microplane

Cut the lemons in half.1

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Lemon

Squeeze the juice over the salmon and vegetables, using your fingers to catch any pips.1

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Vegetable

Salmon

Juice

Season lightly with salt and pepper then, toss together while still warm so that the flavours are absorbed.1

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Salt And Pepper

Pick the basil leaves, discarding the stalks, then roughly chop them with the fennel tops or dill. 1

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Fresh Basil

Fennel

Dill

Scatter half the herbs into the tray.1

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Herbs

Carefully score the salmon fillets lightly on the skin side.2

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Salmon Fillets

Rub each fillet with a little salt, pepper and olive oil, stuff the scores with the remaining herbs and place on top of the potatoes and beans, then wash your hands.2

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Olive Oil

Potato

Pepper

Beans

Herbs

Salt

Dry Seasoning Rub

Bake in the hot oven for 10 to 15 minutes, depending on the exact size and thickness of your fillets, or until the salmon is cooked through and the vegetables are soft.2

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Vegetable

Salmon

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Oven

Divide between your plates using a fish slice, then drizzle with the cooking juices from the bottom of the tray and serve.Tip: This is one of those great dishes that you can really make your own by using whatever vegetables are in season its particularly nice with broad beans, asparagus or little halved cherry tomatoes. Delicious served with a dollop of yoghurt or garlic mayonnaise.Tip

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Aioli

Cherry Tomato

Fava Beans

Vegetable

Asparagus

Yogurt

Fish

Equipment

Ingredients

Servings:

a bunch of fresh basil 4servings

freshly ground black pepper 1handful

a of fresh fennel tops or dill 100grams

podded fresh peas 100grams

green beans 2

lemons 1large handful

a of yellow French beans 700grams

new potatoes 4servings

olive oil 100grams

runner beans 4fillets

x 200 g salmon fillets , skin on, scaled and pin-boned 4servings

sea salt 40grams

unsalted butter

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Lapis Luna Chardonnay. It has 4.7 out of 5 stars and a bottle costs about 13 dollars.