Zesty lemon and pepper salmon with cherry tomatoes, asparagus, and crispy potatoes. This all in one tray bake contains 3.5 vegies per serve and only takes 45 minutes to make.
INGREDIENTS:
- 2 lemons, plus lemon zest to serve
- 750g baby low-carb potatoes, cut into quarters
- 8 sprigs fresh lemon thyme
- 1 tablespoon extra virgin olive oil
- 250g cherry truss tomatoes, cut into small bunches
- 4 x 140g boneless, skinless salmon fillets
- 1 bunch asparagus, trimmed
- 1/4 teaspoon cracked pepper
METHOD:
Step1:
Preheat oven to 220C/200C fan-forced. Grease a large baking tray with sides.
Step2:
Juice half of 1 lemon (you’ll need 2 tablespoons juice). Cut remaining lemon into wedges. Toss potato, lemon juice, lemon wedges, half the thyme and 2 teaspoons oil on prepared tray. Roast for 15 minutes. Add tomatoes. Roast for a further 10 minutes or until vegetables are almost tender.
Step3:
Top potato mixture with salmon and asparagus. Drizzle with remaining oil. Sprinkle with pepper and season with salt. Roast for 8 minutes or until salmon is just cooked through. Top with lemon zest and remaining thyme. Serve.
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Source:taste.com.au