Minimal washing up and a spectacular dish to share? Now you’re talking salmon and potato bake! The sauce is optional but very, very nice and you’ll find other meals to add it to in future so bookmark this one.
- Olive oil
- 1 teaspoon salt
- 1 lemon
- 8 small ‘chat’ potatoes (see Notes)
- 1 medium orange sweet potato (about 400g)
- 1 small head broccoli
- 4 boneless fillets salmon (or a single salmon fillet about 600g)
- 4 tablespoons plain Greek yoghurt
- 3 tablespoons mayonnaise or aioli
- 1 tablespoon chopped fresh dill
- 1 small clove garlic, crushed
- 1 teaspoon honey
- 2–3 teaspoons milk
- salt and pepper
- Preheat oven to 200C. Line a low sided oven tray with baking paper or foil.
- In a mixing bowl, combine 2 tablespoons of the olive oil and 1 teaspoon salt with the juice of half the lemon. Take salmon fillets out of fridge and any wrapping and sit on paper towel.
- Leaving skins on potato and sweet potato, cut each bite size pieces. Trim the broccoli stem then cut stem and florets into bite sized pieces. Toss all vegetables in the bowl then spread out on oven tray and cover with foil. Start baking. Set timer for 25 minutes.
- While vegetables bake, cut the other half of the lemon into four smaller wedges and add them to the bowl with another tablespoon of oil. Put the salmon fillets in the bowl and move around to pick up the oil, juice and salt. Set aside.
- Now’s the time for the sauce if you’re making it. Combine everything except the milk, salt and pepper in a small serving bowl or jug and mix well. Now add the milk one teaspoon at a time until the consistency feels right. Season with salt and pepper and leave in fridge until serving.
- When timer goes off, take the tray out of the oven and remove the foil. Push the potatoes towards the edges. Lay the salmon fillets in the centre of the tray with the onion and small lemon wedges.
- Bake for another 10 minutes uncovered. While cooking, mix
- Serve immediately from the tray or tumble the lot onto a large plate for the table.
- Don’t forget the sauce if you made it! It’s great with the vegetables too.
- If you must, you can peel both the potatoes and sweet potato before cooking.
- Getting the potatoes to cook through is the biggest challenge of a one-tray bake. Make sure the pieces are quite small as this will help them cook through faster.
- If you think the potatoes need longer to cook by the end, cover the salmon fillets loosely with a folded sheet of foil to stay moist and set timer for another 5 minutes.
- Use any combination of vegetables you like, but adjust when you add them based on size and tenderness. For example, use asparagus instead of broccoli but add it with the salmon and tomatoes towards the end.