Rosemary and Hazelnut Salmon with Roast Potatoes and Asparagus

Name: Rukmini Iyer's Rosemary and Hazelnut Salmon | Easy Traybake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 2
Ingredients: 300g Charlotte potatoes, quartered; 2 cloves of garlic, finely grated; 2 sprigs of fresh rosemary, roughly chopped; 3 tbsp olive oil; 1½ tsp sea salt flakes; 1 lemon, zest only; 1 small clove of garlic, freshly grated; 2 nice salmon fillets; 200–250g asparagus (tips are fine if the whole ones look woody); 100g blanched hazelnuts, roughly chopped; 4 heaped tbsp good natural yogurt; ½ lemon, juice only

by Rukmini Iyer from The Roasting Tin Around The World

This simple one-pan salmon and potato dinner comes together with minimal effort. Serve with a lemony yogurt for a cooling dip.

Gluten-Free Tray Bake

Serves 2

Total 55 min

Prep 15 min

Cook 40 min

Easy

Discover more delicious Tray Bake recipes

Easy oven recipes cooked in a single tray

Introduction from Rukmini Iyer

I pulled this dish together from a fridge forage with about ten minutes to spare before a girlfriend came over for dinner – it was so ridiculously nice for how little time I had taken on it. While asparagus, potatoes and salmon are a classic combination, they reach happy new heights here along with hazelnuts and copious amounts of garlic and rosemary.

Ingredients

300g Charlotte potatoes, quartered

2 cloves of garlic, finely grated

2 sprigs of fresh rosemary, roughly chopped

3 tbsp olive oil

1½ tsp sea salt flakes

1 lemon, zest only

1 small clove of garlic, freshly grated

2 nice salmon fillets

200–250g asparagus (tips are fine if the whole ones look woody)

100g blanched hazelnuts, roughly chopped

For the dressing:

4 heaped tbsp good natural yogurt

½ lemon, juice only

Method

Preheat the oven to 180°C fan/200°C/gas 6.

Tip the potatoes, garlic, rosemary, 2 tablespoons of the olive oil and 1 teaspoon of sea salt flakes into a roasting tin large enough to hold everything in one layer, then transfer to the oven and roast for 20 minutes.

Meanwhile, mix the lemon zest, garlic, olive oil and remaining sea salt flakes in a shallow bowl and gently coat the salmon and asparagus. Set aside.

Once the potatoes have had 20 minutes, lower the oven to 160°C fan/180°C/gas 4. Make space for the salmon fillets in the tin and lay the asparagus over the potatoes. Scatter over the hazelnuts, then return to the oven for a further 20 minutes, until the salmon is just cooked through and the asparagus is crisp.

Mix the yogurt and lemon juice together, and serve alongside the salmon, potatoes and asparagus.

Note: If you can’t find Charlottes, use potatoes like Maris Piper or King Edward, cut into 2½cm chunks.

Preview