And the fishy obsession continues! I promise, if you are new here, there aren’t normally quite as many fish dishes on here! Not 3 in a row, anyway…
This was a super easy traybake that I posted on YouTube and I forgot to pop here too from a few weeks back. In terms of things we eat a lot – this is pretty high up the list. It’s not a particularly swish or inventive dish. But it’s a dead easy supper – and everyone really likes it. Roasted broccoli is the absolute bees’ knees by the way – if you haven’t tried it before, you’re in for a lovely surprise. It’s transformed when roasted, a bit like cauliflower is.
We serve ours with mayo, and if we have the energy maybe a salad too.
I call it my lifesaver salmon as I often chuck it together (literally) whilst sipping a glass of wine after swimming on a Thursday. (What is it about little one’s swimming lessons that is so stressful!? I think it’s the heat as you wrestle them out then back into their uniforms and you are in a thick jumper and padded winter coat.)
Anyway, here is the recipe – and the video below.
Makes: enough for 4 adults
Takes: 40 mins approx
- 750g waxy potatoes (Charlotte are perfect), sliced into halves or wedges – the same size
- 1 head broccoli, stalks diced and florets halved2 tablespoons olive oil
- Seasoning – salt and pepper or whatever you fancy
- 4 x salmon fillets (leave skin on and peel off or use skinless)
- Mayo, to serve
- Preheat oven to 190C.
- Chop potatoes and roast in a little oil for 10 mins.
- Add chopped broccoli, toss and roast for 20 mins, tossing one time to ensure even cooking.
- Oil and season salmon fillets and add, skin side up, to roasting tray, on top of veggies. Bake for 12 mins.
- Remove skin – or keep if you want, but I don’t think it’s crispy enough – feel free to crisp up in a pan. My daughter loves fish skin and eats it like this though!