Dry Jan is officially over and I am gearing up for an indulgent birthday week (I don't just do a one day birthday), so I was after a healthy Sunday supper before celebrations really kick off.
This one tray dinner hit the spot - packed full of veg, omega 3 and still super tasty, especially when finished off with my homemade honey mustard sauce.
Minimal kitchen mess, maximum yummy goodness.
SERVES 2INGREDIENTS
- 2 pieces of salmon fillet
- 500g new potatoes halved, or potatoes cut into chunks
- 3 lemons sliced
- 300g asparagus spears
- 20g dill
- 2 tbsp capers
- 100g samphire
- Olive oil
METHOD
Roast your jersey royals and sliced lemons for 20 minutes with some olive oil.Add the whole salmon fillet to the tray, season and top with dill.
Drizzle with olive oil and roast for 6 minutes.
Add the asparagus and roast for 6 minutes more.
Stir samphire in with the capers and allow to steam cook in the tray for a few minutes.
Add the asparagus and roast for 6 minutes more.
Stir samphire in with the capers and allow to steam cook in the tray for a few minutes.
Serve drizzled with your homemade honey mustard sauce.
HONEY MUSTARD SAUCE
3 tbsp Dijon mustard
2 tbsp clear honey
3 tbsp cider vinegar
1 tbsp light muscovado sugar
3 tbsp groundnut oil
A handful dill chopped
No comments:
Post a Comment