Recipe
Cooking steps and ingredient details are being prepared.
Dinner recipe
Salmon fillets baked with baby potatoes, broccoli, peas, lemon yoghurt, parsley, and garlic.
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Ingredients
large baking tray, mixing bowl, grater, knife, chopping board
Method
Heat the oven to 220C/200C fan/gas 7. Halve the baby potatoes, cut the broccoli into small florets and slice the stalk, grate the garlic, chop the parsley, zest the lemon, and cut the zested lemon into wedges.
Toss the potatoes with 1 tablespoon olive oil, a pinch of salt, and black pepper on a large baking tray. Roast for 18 minutes, turning halfway, until starting to turn golden.
Stir the broccoli, garlic, remaining olive oil, and a splash of water through the potatoes. Roast for 8 minutes until the broccoli is bright green and just tender.
Mix the yoghurt with lemon zest, half the parsley, a squeeze of lemon juice, and a pinch of salt and pepper. Set aside for serving.
Nestle the salmon fillets among the potatoes and broccoli. Scatter the peas around the tray and bake for 9-11 minutes until the salmon flakes easily and is just cooked through.
Spoon the traybake onto plates. Add dollops of lemon yoghurt, scatter over the remaining parsley, and serve with lemon wedges.
Contains
Fish, Milk
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