Roasted salmon and potato tray bake
400 g, (chat variety), quartered
4 small, (4 x 120g)
1 bunch(es), ends trimmed, (160g)
Fresh flat-leaf parsley
2 tbs, finely chopped
Fresh lemon rind
2 tsp, finely grated
1 medium, wedges, to serve
1 x 3 second spray(s)
- Preheat oven to 200°C. Line a large baking tray with baking paper. Spread potatoes evenly over prepared tray and lightly spray with oil. Bake for 25 minutes.
- Remove tray from oven. Turn potatoes and add salmon to tray, nestling it amongst potatoes, making sure each fillet is sitting on hot tray. Top with asparagus and season with salt and pepper. Bake for a further 10 minutes, or until salmon is cooked to your liking and potatoes are golden.
- Sprinkle with parsley and lemon rind. Seve with lemon wedges.