Fish
This simple fish and salad gets the tray-baked treatment in this easy one-pan winner. Roasted herby potatoes and broccolini are tossed with spinach and served along crispy-skinned salmon and a zesty tartare for an impressively low-fuss dinner.
Preheat oven to 200°C fan-forced. Cut potatoes into 2cm pieces and place on a lined baking tray. Drizzle with 20ml (1 tablespoon) olive oil and season with garlic and herb seasoning, salt and pepper. Roast for 20 minutes or until potatoes are almost tender.
Finely chop capers and dill. Zest ½ the lemon and squeeze 1 teaspoon juice into a bowl with capers, dill, lemon zest and yoghurt and mix to combine. Season with salt and pepper. Set aside. Cut remaining lemon into wedges.
Trim broccolini and slice into thirds. Add broccolini, remaining olive oil, salt and pepper to a bowl and toss to coat.
Move the potatoes to one side of the tray, add broccolini and top with salmon. Drizzle with any remaining olive oil from the bowl. Season salmon with salt and pepper. Bake for 10 minutes or until salmon is just cooked and potatoes are golden brown.
Remove salmon from tray and mix spinach leaves through vegetables. Season with salt and pepper to taste.
Divide salmon and crispy potato salad between plates. Serve with tartare sauce and lemon wedges.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami
