Prep Time 5 minutes - Total Time 25 minutes - Serves 2
The nights are starting to get brighter, spring is on the horizon and this traybake is making me think of summer nights.
Great little dinner, that you can have on the table start to finish in 30 minutes.
Ingredients
300g of new potatoes.
1 fennel bulb, thinly sliced (save the herby tops for garnishing).
100g of fine asparagus.
2 x 150g skinless salmon fillets.
Dressing Ingredients
1 tbsp of honey.
1 tsp wholegrain mustard
1 garlic, chopped.
2 tbsp of extra-virgin olive oil.
1 lemon, juice.
Method
Start with the dressing, simply mix all the ingredients together with a pinch of salt. What I do is add all the ingredients into a jar and give it a good shake. Pop to one side.
Cut the new potatoes in half (leave any small ones whole). Boil for 7 - 10 minutes in salted water or till just starting to go tender. Drain, then pop into a roasting tray and drizzle with a little olive oil and season. Roast in a preheated oven set at 180° for 15 minutes or till they start to go golden. Give them a turn in the tray halfway.
Next, add the asparagus, fennel and mix in with the potatoes. Set the salmon on top, drizzle with a little more olive oil, season and pop back in the oven for another 10 minutes.
For the last 5 minutes pour the dressing over the veg and salmon, then return to the oven. Once done sprinkle over the saved fennel tops and enjoy.
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