Dinner recipe
A simple traybake with salmon fillets, baby potatoes, peas, green beans, lemon, parsley, mustard, and olive oil.
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Ingredients
two shallow35x25cm roasting trays, oven with two spaced shelves, 3l saucepan, colander, clean food thermometer, knife and board, scales and measuring jug, second3l saucepan, small sauce bowl
Method
For more than four servings, cook separate batches of no more than four, using each batch’s share of every displayed ingredient. Keep the same tray sizes, piece thicknesses and cooking times; allow extra time for each batch. Heat the oven to 200°C conventional /180°C fan. Cut potatoes into 2cm pieces. Use raw boneless salmon portions about 130g each, no thicker than 2.5cm. Chop all parsley. Measure 2g lemon zest and 30ml juice; cut remaining fruit into wedges, saving any excess. Trim green beans.
Bring 1000ml water to the boil in a 3l pan. Add all potatoes and simmer for 10–12 minutes until a knife enters easily; continue briefly if still firm. Drain and steam-dry for 2 minutes. Spread between two 35×25cm trays and toss with 30ml oil.
Whisk all Dijon mustard with the measured lemon zest and juice, half the parsley and the remaining 15ml oil. Put half this dressing into a clean serving bowl before any contact with raw fish.
Place half the salmon on each tray beside the potatoes, leaving gaps. Coat the fish with the dressing not reserved for serving. Roast for 15–20 minutes, swapping shelves halfway, until fish is opaque and flakes easily. Check thickest centres reach 75°C for 30 seconds with a clean probe; continue and recheck if needed. Potatoes should be tender with lightly golden edges.
Meanwhile bring the remaining 1000ml water to the boil in the second 3l pan. Boil all green beans for 6–8 minutes, adding all frozen peas for the last 3 minutes, or longer if their packet requires. Drain once peas are hot through and beans are tender.
Divide fish, potatoes and all cooked vegetables equally between serving plates. Spoon over all clean reserved dressing. Finish with the remaining parsley and all prepared lemon wedges.
