One-pan Salmon with Roast Asparagus

One-pan Salmon with Roast Asparagus

Prep: 20 mins              Cook: 50 mins                Easy                 Serves 2

 

 

For an easy side dish to complement a spring roast, just cook this recipe without the salmon

 

Nutrition: Per Serving

kcal 483      fat 25g       saturates 4g        carbs 34g       sugars 6g         fibre 3g        protein 33g         low in salt 0.24g

 

Ingredients

  • 400g new potato, halved if large
  • 2 tbsp olive oil
  • 8 asparagus spears, trimmed and halved
  • 2 handfuls cherry tomatoes
  • 1 tbsp balsamic vinegar
  • 2 salmon fillets, about 140g/5oz each
  • handful basil leaves

 

Method

  • STEP 1

    Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.

  • STEP 2

    Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.

     

 

One-pan Salmon with Roast Asparagus
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Roast sea bream with fennel, sourdough and preserved lemons

Roast sea bream with fennel, sourdough and preserved lemons

SERVES  2                    HANDS-ON TIME 10 MIN, OVEN TIME 35 MIN

 

Enjoy the classic fresh flavours of this quick and easy sea bream recipe for two with a crisp glass of white wine – it’s a great dish for Friday night as there’s minimal washing up involved.

Alternatively, this Friday fish supper for two will bring the restaurant experience to your dinner table and is indulgent and sophisticated enough for date night.

 

NUTRITION: PER SERVING

             CALORIES    788KCALS
                         FAT    40.5G (4.1G SATURATED)
                PROTEIN    74.5G
CARBOHYDRATES   16G (5G SUGARS)
                      FIBRE   6.7G
                       SALT    3.8G

 

Ingredients:

1 large fennel bulb, sliced (fronds reserved)
4 tbsp olive oil
2 x 450g sustainable sea bream or other round fish such as sea bass, gutted and scaled (see tip)
6 bay leaves
1 large slice sourdough bread, cut into chunks
2 preserved lemons (see Know-how), pith discarded, peel finely sliced, plus 1 tbsp brine
100ml Noilly Prat or other white vermouth
Handful chopped fresh parsley
½ bunch fresh dill, chopped
100g pitted large green olives, roughly sliced (such as halkidiki)
Juice ½ lemon

 

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Arrange the fennel slices in a shallow roasting tin or dish big enough to hold the fish. Drizzle with 1 tbsp of the oil, season with salt and pepper, then roast for 15 minutes until starting to soften.

2. Slash one side of each fish 3 times with a sharp knife, then tuck a bay leaf into each slash. Remove the fennel from the oven and scatter the sourdough over it. Sit the fish on top, slashed-side up, then sprinkle with the sliced preserved lemons. Drizzle the fish with the brine, 2 tbsp of the olive oil and the vermouth, then season with black pepper only (the brine and lemons are salty).Return the dish/tin to the oven and roast for 20 minutes or until the flesh is opaque and comes away easily from the bones when you test the fish with the point of a knife.

3. Meanwhile, mix the reserved fennel fronds, parsley and dill with the sliced olives, remaining olive oil and the lemon juice. Spoon the herb/olive mix over the fish and serve with buttered potatoes or more sourdough.

 

delicious. tips

Use the best fish available from your fishmonger on the day. Currently the Marine Conservation Society suggests good quality farmed sea bream are the most sustainable choice.

Preserved lemons have been pickled in brine and add a citrussy boost to dishes. You’ll find them in delis and large supermarkets.

 

 

Roast sea bream with fennel, sourdough and preserved lemons
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Tandoori Salmon

Tandoori Salmon

In an effort to eat less meat, we like to have a few fish alternatives in our arsenal to satisfy our cravings for their meat counterparts. Instead of hitting up Seamless for your tandoori chicken, why not try a salmon stand-in?! This version comes together in very little time, and it packs a ton of flavor. The pickled red onions might seem like a superfluous add-on, but trust us, they’re SO worth it.

 

Made it? Let us know how it went in the comment section below!

YIELDS: 6 SERVINGS

PREP TIME: 0 HOURS 20 MINS

COOK TIME: 0 HOURS 25 MINS

TOTAL TIME: 0 HOURS 45 MINS

INGREDIENTS

FOR THE QUICK PICKLED ONIONS
1 1/4 c. apple cider vinegar
1/2 c. water
3 tbsp. granulated sugar
1 tbsp. kosher salt
1 large red onion, thinly sliced
FOR THE SALMON
1 large clove garlic, minced
2 tsp. minced fresh ginger
1 1/2 tsp. sweet paprika
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. ground turmeric
1/4 tsp. cayenne pepper
Pinch ground cloves
1 1/4 c. plain low-fat yogurt
Kosher salt
Freshly ground black pepper
1 lemon, sliced, plus wedges for serving
1 (2 1/4-lb.) skin-on salmon fillet
Cilantro sprigs, for serving

DIRECTIONS

1. Make quick pickled onions: Stir together vinegar, water, sugar, and salt in a medium heatproof bowl. Microwave until hot and sugar and salt dissolve, stirring every 30 seconds. Stir in onions and let sit.

2. Preheat oven to 400°. In a medium bowl, stir garlic, ginger, paprika, coriander, cumin, turmeric, cayenne, and cloves into yogurt. Season with salt and pepper.

3. Place lemon slices on bottom of 9”-x-13” baking dish and arrange salmon on top. Season salmon with salt and pepper. Spread yogurt mixture in an even layer over top of salmon.

4. Roast salmon until cooked through and flakes easily with a fork, 20 to 25 minutes. Turn oven to broil and broil until golden if desired, about 3 minutes.

Serve salmon with cilantro, pickled onions, and lemon wedges.


Tandoori Salmon
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Fire-broil mackerel with aubergine and tomatoes

Fire-broil mackerel with aubergine and tomatoes

Ready, sweet tomatoes and a garlicky slammed aubergine purée make this an incredible summer’s night dish

Mackerel must be my preferred fish for cooking outside over an open fire. Its skin crisps flawlessly while underneath the slick substance remains sodden and delicate. The fresher the mackerel, the more sensitive and heavenly its flavor will be, so select fish with decent brilliant eyes and energetic, bright skin.

 

Ingredients

4 good-sized, super-fresh mackerel, gutted and cleaned
2 tbsp olive oil
4 sprigs of rosemary
250g large, ripe tomatoes, halved
2 medium aubergines
2 garlic cloves, peeled and grated
1 tbsp tahini (sesame seed paste)
A pinch of dried chilli flakes
A handful of basil leaves, chopped
2 tbsp extra virgin olive oil
Sea salt and freshly ground black pepper

 

Method:

Prepare your fire; you want to be cooking over glowing embers. When the fire is hot, set a grill over it, making sure it’s clean so your fish is less likely to stick to the bars. You’ll know the temperature is right when you can hover your hand above the grill for a maximum of 3 seconds.

Lay the fish on a board and, using a sharp knife, cut several shallow slash marks on both sides. Trickle 1 tbsp olive oil over the fish, sprinkle with salt and pepper and rub in, getting right into the slash marks. Place a couple of rosemary sprigs in each fish cavity. Set the fish on the grill. Season the tomatoes with salt and pepper and place, cut side up, next to the fish. Place the aubergines (uncut) on the grill too.

Turn the aubergines every few minutes, to ensure they cook evenly. The fish will take 6–8 minutes on each side, depending on size. Don’t worry if the skin tears; the fish will still taste amazing. Once the mackerel are cooked, remove them from the grill and keep warm. Turn the tomatoes after 10–15 minutes and keep cooking them until they are soft and caramelised, then remove them to a plate.

When the aubergines are soft (this will take about 20 minutes), slit open and scoop the soft flesh out into a bowl. Add the garlic, tahini, chilli flakes, basil, extra virgin olive oil and some salt and pepper. Mix and mash the aubergine with the seasonings.

Divide the aubergine purée between 4 plates. Add the tomatoes and fish and serve.


Fire-broil mackerel with aubergine and tomatoes
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Fire-broil mackerel with aubergine and tomatoes
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