Salmon and Potato Tray Bake

Ingredients – Serves 2

1 tbsp olive oil

2 or 3 frozen salmon fillets

2 medium potatoes

2 garlic cloves

4 – 6 button mushrooms

1 small red onion

1 spring onion

1 medium carrot

1 medium tomato

6 -8 pitted black olives

1 tbsp peas, fresh or frozen

1 medium lemon

Method

Pre heat the oven to 200C, fan 180C

Line a baking tray with non stick foil

Chop the potatoes with skins on into cubes of roughly 2 cms

Peel and chop the carrot into batons

Crush or finely chop the garlic cloves

Brush the tin foil with the olive oil and add the potatoes, carrot and garlic. Stir with a wooden spoon to make sure the vegetables are fully coated with the olive oil. Optionally season with salt and/or black pepper. Put the tray in the oven and leave to bake for 20 minutes while you prepare the rest of the veg.

Roughly chop the small red onion, slice the tomato into eighths, the mushrooms into quarters and the black olives into halves.

After 20 minutes, remove the tray from the oven and flip the vegetables over with a spatula or wooden spoon.

Add the salmon fillets to the tray

Scatter the vegetables on top and optionally sprinkle on a generous handful of dried mixed herbs

Spray everything with a small amount of fry light and put the tray, uncovered, back in the oven for a further 25 – 35 minutes.

When cooked to taste, squeeze over some lemon juice and serve immediately. Sweet chilli sauce makes a good accompaniment.