Tray-baked Salmon with Pancetta, Potatoes, Tomatoes and Asparagus
Salmon is a fish that has a bit of a bad name as people often overcook it and serve it with the same old accompaniments. This combination of flavours and ingredients work in perfect harmony. Also great with chicken thighs or other meaty fish.
Preparation 10 mins Cooking 30 mins Serves 4
- 4 tbsp olive oil, plus extra for oiling
- 8 medium potatoes
- salt and pepper
- 2 tsp dried oregano
- 4 salmon fillets (150g-180g)
- 20 asparagus spears, trimmed
- 20 cherry plum tomatoes, halved
- 8 slices of pancetta/Parma ham
- juice of 1 lemon
- Preheat oven to 190°C/375°F/Gas 5. Line a large baking tray with baking parchment. Rub with oil. Thinly slice potatoes (skins on). Lay over tray, without overlapping too much. Season generously, adding oregano and two tbsp of oil. Put in hot oven for 15 mins.
- Remove baking tray from oven, increasing temperature to 220°C/425°F/Gas 7. Lay salmon fillets on potatoes, scattering around asparagus and tomatoes. Drape pancetta/Parma ham on top, drizzle over rest of oil, put tray back in oven for 10-15 mins until cooked through.
- Squeeze over lemon. Serve.
Adapted from Home at 7, Dinner at 8 by Sophie Wright.