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Baked salmon with roast Jersey Royals recipe

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Baking salmon is a fab way of infusing tons of flavour, and this simple one-tray main is seriously easy to make. Teaming up with perfectly roasted Jersey Royals, sweet cherry tomatoes and plenty of sharp lemon, really lifts the delicate flavour of salmon and shows it off to perfection. See method

Serves 4
10 mins to prepare and 30 mins to cook
400 calories / serving
Healthy
Gluten-free
Dairy-free

Ingredients

500g Jersey Royals, halved if large
1 red onion, quartered
2 rosemary sprigs, leaves picked
2 tbsp olive oil
2 x 270g pack salmon fillets
1 lemon, zested and quartered
200g on-the-vine cherry tomatoes

Perfect with:

Jersey Royal Potatoes
Freshly harvested from the fertile soils of Jersey, expertly selected for freshness and quality

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
1670kj
400kcal 20%
Fat
21g 30%
Saturates
4g 18%
Sugars
5g 5%
Salt
0.4g 7%

of the reference intake
Carbohydrate 23.9g Protein 30.2g Fibre 3.1g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Cook the potatoes in a pan of boiling, salted water for 10 mins, or until tender. Drain well.
Put the potatoes, onion and rosemary in a roasting tin and drizzle with half the oil. Roast for 10 mins.
Add the salmon to the roasting tin and scatter over the lemon zest. Cut the tomato vine into four and add to the tin. Squeeze over a little lemon juice, then add the wedges to the tin.
Drizzle over the remaining oil, then season well. Return to the oven for a further 10 mins, or until the salmon is just cooked through and the potatoes are crisp. Divide between 4 plates and serve immediately.

See more Salmon recipes