Salmon Tray Bake
Easy
Created by Paul Flynn, Head Chef and owner of The Tannery Restaurant in Dungarvan, Co. Waterford. All ingredients can be bought in Lidl nationwide.
PREP IN
5 MIN
COOK IN
12 MIN
SERVE
4
Salmon Tray Bake
Easy
PREP IN
5 MIN
COOK IN
12 MIN
SERVE
4
Introduction
Created by Paul Flynn, Head Chef and owner of The Tannery Restaurant in Dungarvan, Co. Waterford. All ingredients can be bought in Lidl nationwide.
Ingredients
- 12 baby potatoes
- 4 fillets of Inismara salmon
- 2 courgettes cut diagonally into 1cm thick slices- no thicker
- 1 packet cherry tomatoes on the vine – cut in half
- 4 tbsp Primadonna extra virgin olive oil
- 1 tbsp Morning Fresh butter
- 1 tbsp Acentino balsamic vinegar
- 2 sprigs of fresh rosemary
- Kania Salt and pepper
Method
- 1. Boil the baby potatoes till fully cooked, drain and cut in half.
- 2. Preheat the oven to 180°C/350°F/gas mark 4.
- 3. Drizzle a little of the olive oil onto a roasting tray and season the tray. Place the salmon , skin side up and scatter the potatoes, courgettes and tomatoes around, followed by the rosemary , then season. Dot the butter around along with the remaining olive oil and balsamic vinegar.
- 4. Place into the oven for 12 minutes.
- 5. Remove the salmon to warm plates, remove the rosemary and throw away, swirl around the remaining ingredients in the tray to coat in the juices and then serve with the salmon.
