I’m a massive fan of quick and easy dinners at the moment.  I think it’s the fact that the nights are drawing in, which makes me feel the evening’s are disappearing quicker than normal!  I just want something I can chuck in the oven and 20 – 30 minutes later, it’s all done and ready to be scoffed!  Saying that, I still want it to be tasty and healthy.

Salmon seems to be a weekly staple for me throughout summer and winter as it’s such a versatile fish.  Full of protein, healthy fats, and of course, gluten free!  I love this one-pot meal, and again, you can add pretty much any vegetables you have lying around to this dish!

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Salmon Traybake 

Prep Time:  10 minutes     Cook Time: 30 minutes     Servings: 2

Ingredients

• 2 salmon fillets
• A handful of new potatoes, cut in half and skin kept on
• 1 bag of cherry tomatoes
• 1 green pepper, cut into wedges
• 10 – 15 asparagus spears
• Fresh basil
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• Additional vegetables to serve

Method

1. Pre heat oven to 190 degrees
2. Cut the vegetables as directed above.  Add into the tray the potatoes and a drizzle of the oil with some salt and pepper.  Place into the oven and cook for about 10 minutes
3. Mix the potatoes around in the pan and add in the peppers with a little more of the oil.  Place the salmon in the tray resting on the veg, skin side up.  Put back in the oven and cook for 10 minutes
4. Take the tray out the oven again and add the cherry tomatoes, asparagus and the balsamic vinegar.  Cook for another 10 minutes until your salmon has cooked through
5. Cook your additional vegetables during this time.  I normally serve some greens, such as broccoli or kale
6. Take the tray out the oven, sprinkle over the fresh basil and serve!