Summer Salmon Tray Bake

Ingredients

• 1kg new potatoes halved 

• 1 lemon zest and juice 

• 2 red onions sliced 

• 2 bunch of asparagus 

• 4 salmon fillets 

• 4 tbs creme fraiche 

Method

• Preheat the oven 180 fan 

• Pop the potatoes into a roasting tin, season and drizzle with olive oil and add 1/2 of the lemon zest 

• Roast for 20 minutes 

• Meanwhile mix a squeeze of lemon , 1/2 of the zest, pinch of salt with the creme fraiche. Set as side 

• Add the onion and asparagus, toss together with the potatoes and spread out flat 

• Roast for another 5 minutes 

• Now add the salmon, season with salt and pepper 

• Roast for 10-12 minutes until the salmon is cooked 

• Serve with a squeeze of lemon and the lemon creme fraiche dip  

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