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Boil the new potatoes in water for 5 minutes, add the broccoli or asparagus and cook together for 2 more minutes, then drain. Set the broccoli or asparagus aside. Place the potatoes into a small roasting tin with the olive oil, garlic and thyme. Toss until the potatoes are coated. Roast at 200°C/180°C fan/gas mark 6 for about 20 minutes or until tender. Mix the parsley and mint together with the lemon juice and zest and pat it on top of the salmon fillets (on the non-skin side, if you are using skin-on fillets). Place the broccoli or asparagus among the potatoes in the roasting tin, then place the salmon fillets and tomatoes on top. Roast for 10-12 minutes or until the salmon flakes easily. Serve with lemon wedges.
How we made it healthier
Although salmon is high in fat, it’s the healthy unsaturated kind. It’s recommended we eat two portions of fish a week, one of which is oily (like salmon). We’ve added fresh herbs so the traybake is full of flavour without the need for salt or salty flavourings.
Nutritional information
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Published March 2023