One-pan roast salmon with leeks, onions & parsley dressing

One-pan wonders are the way forward in my opinion. All it takes is a staggered approach to cooking, starting with ingredients that need to cook for the longest time.

SERVES 2 PREP 20 mins COOK 40 mins EASY

2 small white onions, cut

into quarters

2 red onions, cut into quarters

or large wedges

2 tbsp olive oil

1 leek, cut into rounds

4 spring onions, trimmed 2 salmon illets (about

150 200g each)

For the dressing

1 anchovy

1 tbsp capers, drained 2 handfuls of parsley leaves 1 shallot, inely chopped 1 tbsp Dijion mustard

1 tbsp red wine vinegar 2 3 tbsp olive oil

1 Heat the oven to 200C/180C fan/ gas 6. To make the dressing, mash the anchovy on a board, and chop the capers into the mashed anchovy. Scatter the parsley over and chop everything together until it’s all finely chopped and combined. Tip into a bowl with the shallots, mustard, vinegar and oil, stir well and set aside.

2 Tip all the onions into a small roasting tin, drizzle with some of the oil, season, and toss. Roast for 10 mins, then toss the leeks through the onions. Roast for 15 mins more until the veg is golden and soft.

3 Lay the spring onions in the tin and the salmon fillets on top, skin-side down. Season and drizzle with the rest of the oil. Roast for another 10 mins. When the salmon is cooked through, remove from the oven and spoon half the dressing over everything. Bring the tin to the table and serve the remaining dressing on the side.

GOOD TO KNOW ibre • vit c • omega-3 • 2 of 5-a-day • gluten free

PER SERVING 712 kcals • fat 48g • saturates 8g • carbs 19g • sugars 15g • ibre 7g • protein 47g • salt 1.6g