Summer tray-baked salmon
September 11, 2014

Recipe © Jamie Oliver

summer tray-baked salmon

This is one of those great dishes that you can really make your own by using whatever vegetables are in season – it’s particularly nice with broad beans, asparagus or little halved cherry tomatoes.

The fish doesn’t take long to cook, so you can blanch your veg accordingly and then finish them off in the tray with the fish.

serves 4

Ingredients:

• 700g new potatoes
• a large handful of runner beans
• a large handful of green beans
• optional: a large handful of yellow French beans
• 2 handfuls of podded peas
• sea salt and freshly ground black pepper
• 40g butter
• olive oil
• 2 lemons
• a handful of fresh basil
• a handful of fresh fennel tops or dill
• 4 x 120g fillets of salmon, scaled, filleted and pin-boned

 

To prepare your tray-bake:

tray bake 1

– Preheat the oven to 230ºC/450ºF/gas 8

– Wash and scrub the new potatoes, cut any big ones in half

– Slice the runner beans into 5cm lengths

tray bake 2

– Trim the tops of the green and yellow beans

– If your peas are still in their pods, pod them now as well

-Bring a large pan of salted water to the boil

tray bake 3

– Add your new potatoes and cook for 10 to 12 minutes, or until they’re nearly done

– Add all your beans to the pan and cook for another 4 minutes

– Drain the potatoes and beans in a colander

 

To assemble and cook your tray-bake:

tray bake 4

– Put the potatoes and beans into an appropriately-sized roasting tray and add your peas, the butter, a little drizzle of olive oil

– Finely grate over the zest of both your lemons, cut them in half and squeeze over all the juice

– Season lightly with salt and pepper then toss together while still warm so the flavours are absorbed

 

tray bake 5

– Pick and chop the basil leaves with the fennel tops or dill (discard the basil stalks)

– Scatter half of the herbs into the tray

– Score your salmon fillets lightly on the skin side

tray bake 6

 

– Rub each fillet with salt, pepper and a little olive oil, and stuff the scores with the remaining herbs
– Cook in the hot oven for about 10 to 15 minutes, or until the salmon is just cooked and the veggies are soft

 

To serve your tray-bake:

tray bake 7

– Take the tray straight to the table and serve there, giving everyone some veggies and potatoes, a nice piece of salmon steak and some of the lovely cooking juices from the bottom of the tray which are like a ready-made sauce

– Great with a dollop of garlic mayonnaise

To download this recipe visit Jamie’s Home Cooking Skills

© All recipe photgraphy David Loftus and Matt Russell.

 


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