Good Fri­day salmon

Roast salmon with peas, pota­toes & ba­con


Serves 4 Prep 45 mins Cook 40 mins

500g bag baby new pota­toes, halved

2 tsp olive oil

150g pack smoked ba­con lar­dons whole piece skin­less salmon fil­let, about 700g

200g frozen peas, de­frosted

4 spring onions, sliced splash white wine vine­gar small hand­ful mint, chopped

1 Heat oven to 220C/200C fan/gas 7. Tip the pota­toes into a large shal­low roast­ing tin and toss with 1 tsp olive oil and some sea­son­ing. Roast for 20 mins un­til just start­ing to colour, then scat­ter over the lar­dons and re­turn to the oven for 10 mins to crisp up.

2 Re­move the tin from the oven, push the pota­toes and ba­con to the sides and lay the salmon in the mid­dle. Brush with re­main­ing oil, sea­son, then re­turn to the oven and cook for about 20 mins more un­til the salmon is just cooked through. Mean­while, cook the peas in boil­ing wa­ter for 2 mins and drain.

3 When the fish is cooked, lift it to a serv­ing dish. Stir the peas and spring onions through the pota­toes, driz­zle with a splash of vine­gar, stir through the mint and sea­son to taste. Spoon around the salmon. PER SERV­ING 548 kcals, fat 29g, sat­u­rates 7g, carbs 24g, sug­ars 3g, pro­tein 48g, fi­bre 4g, salt 1.3g

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