Think cooking fish is too hard? Paralympic Champion Mikey Jones is here to serve up a baked salmon recipe that dispels that myth!
Baking salmon is a fab way of infusing tons of flavour, and this simple one-tray main from Mikey Jones is seriously easy to make.
Over to you Mikey...
I tend to go for meals with a good all round balance, and with this one you get protein from the salmon, carbohydrates from the potatoes and important nutrients (plus great flavours!) from the bed of vegetables.
- 500g Jersey Royals, halved if large
- 1 red onion, quartered
- 1 courgette, cut into chunks
- 1 yellow pepper, cut into chunks
- 2 rosemary sprigs, leaves picked
- 2 tbsp olive oil
- 2 x 270g pack salmon fillets
- 1 lemon, zested and quartered
- 200g on-the-vine cherry tomatoes
- Preheat your oven to 200°C (fan 180°C), and begin by cooking the potatoes in a pan of salted boiling water for 10 mins, or until tender, before draining off well.
- Put the potatoes, onion, courgette, pepper and rosemary in a roasting tin and drizzle with half the oil. Roast for 10 mins.
- Next add the salmon to the roasting tin and scatter over the lemon zest. Cut the tomato vine into four and add to the tin. Squeeze over a little lemon juice, then add the wedges to the tin.
- Drizzle over the remaining oil, then season well. Return to the oven for a further 10 mins, or until the salmon is just cooked through and the potatoes are crisp. Divide between four plates and enjoy!.