A one pan dinner that packs a punch thanks to our zesty dill sauce. With minimal prep you can let the oven do the work, and have a healthy meal on the table in no time.
One Pan Dilly Roasted Potatoes, Salmon and Asparagus DF GF 2
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Ingredients
- 500g baby new potatoes, quartered
- 2 tablespoons cold-pressed rapeseed oil, divided
- 200g fine asparagus
- 2 salmon fillets
- 3 tablespoons + 2 teaspoons Epicure Dill Sauce
- 5g fresh dill
The recipe One Pan Dilly Roasted Potatoes, Salmon and Asparagus Kitchen Mode
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1
Preheat oven to 220ºC, gas mark 7.
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2
Pop the potatoes onto baking tray and drizzle with 1 tablespoon oil. Toss to coat evenly, then spread out into an even layer. Bake for 20 minutes or until fork tender.
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3
Remove from oven and add asparagus to the tray along with another tablespoon of oil, 1 teaspoon coarse salt, and a good helping of pepper. Toss gently and then spread everything back out into an even layer.
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4
Nestle the salmon between the veggies, then season each fillet with salt and pepper and brush each with 1 teaspoon dill sauce.
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5
Pop back in the oven and bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender.
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6
Let cool for 2 minutes then drizzle with 3 tablespoons dill sauce. Pick the fronds from the dill and scatter over the top. Serve with additional dill sauce, if you like.