Lemon and pepper salmon tray bake

10mins Prep

35mins Cook

4 Servings

INGREDIENTS

2 lemons, plus lemon zest to serve

750g baby low-carb potatoes, cut into quarters

8 sprigs fresh lemon thyme

1 tablespoon extra virgin olive oil

250g cherry truss tomatoes, cut into small bunches

4 x 140g boneless, skinless salmon fillets

1 bunch asparagus, trimmed

1/4 teaspoon cracked pepper

METHOD

Step 1 Preheat oven to 220C/200C fan-forced. Grease a large baking tray with sides.

Step 2 Juice half of 1 lemon (you’ll need 2 tablespoons juice). Cut remaining lemon into wedges. Toss potato, lemon juice, lemon wedges, half the thyme and 2 teaspoons oil on prepared tray. Roast for 15 minutes. Add tomatoes. Roast for a further 10 minutes or until vegetables are almost tender.

Step 3 Top potato mixture with salmon and asparagus. Drizzle with remaining oil. Sprinkle with pepper and season with salt. Roast for 8 minutes or until salmon is just cooked through. Top with lemon zest and remaining thyme. Serve.