Succulent fish, tender veg and a zesty dressing
(72 votes)
Cook: 30 Mins
Serves: 2
Price: £3.02 per serving
Nutritional Information
Each 459g serving contains
Energy
1804kj
431kcal
1804kj
431kcal
22%
Fat
20.7g
20.7g
High
30%
30%
Saturates
3.7g
3.7g
Med
19%
19%
Sugars
6.9g
6.9g
Med
8%
8%
Salt
0.14g
0.14g
Low
2%
2%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
393kj/94kcal
Typical energy values per 100g:
393kj/94kcal
Ingredients
300g Jersey Royal potatoes (quartered)
240g pack Asda 2 Salmon Fillets
225g cherry tomatoes on the vine
150g bunch Grower's Selection Asparagus (woody ends trimmed)
Zest 1 lemon
1tsp rapeseed oil
Method
1
Preheat the oven to 180C/160C Fan/Gas 4.
2
Put the potatoes in a pan of cold water, bring to the boil and cook for 8-10 minutes. Drain.
3
Put the salmon fillets skin-side down in a roasting tin and arrange the potatoes, tomatoes and asparagus around them. Drizzle over the oil and season with freshly ground black pepper.
4
Bake for 15-18 minutes, or until the fish flakes easily. Sprinkle over the lemon zest to serve.