Wonderfully simple to put together, employ the kids to help with the chopping and assembly. Look out for frozen salmon fillets which make this a very cost effective recipe.
Makes approximately 4 servings
Preparation time is approximately 10 minutes
Cooking time is approximately 35 minutes
Image credit: @jemimawilchphotography
400g new potatoes
200g green beans, trimmed and halved
1 red pepper, sliced
Handful of fresh basil, torn or roughly chopped
200g cherry tomatoes
1 red onion, sliced
4 fresh or frozen salmon fillets (or cod/haddock fillets)
2 lemons, sliced
1/2 tsp Dijon mustard
4 tbsp plain Greek yogurt
Salt and pepper
How to make Roasted Vegetable And Fish Tray bake
Preheat oven to 200°C (Gas mark 6 or 180°C for a fan oven).
Clean and cut new potatoes in half. Boil for 10 mins, add green beans for further 5 mins, then drain.
Add potatoes and green beans to roasting tray. Add cherry tomatoes, red pepper, red onion, and half of the basil leaves.
Drizzle lightly with olive oil and season with salt and pepper.
Bake for 10 to 15 minutes.
Lay salmon fillets on top of vegetables (skin side up) and cover with sliced lemon. Drizzle lightly with olive oil. Bake for a further 15 to 20 minutes.
Mix the remaining basil leaves with yogurt, mustard, and a squeeze of remaining lemon juice to serve with the tray bake.
HINTS & TIPS
Adapt this recipe to make a Mexican inspired tray bake like Jo, Jack & Oli did in our Twenty20 challenge.....
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