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Composition for Summer Salmon Traybake:
- Need 6-8 small waxy potatoes, halved
- You need Pack thick asparagus spears
- You need 2 - onions, sliced
- You need 2-3 stalks - fresh rosemary
- Need - Olive oil
- Provide 2 - garlic cloves
- You need for Salt and pepper
- Take for Cherry tomatoes on the vine
- Need 4 for salmon fillets
Summer Salmon Traybake making:
- Place the potatoes in a layer on the bottom of a large baking dish. Add the onions in a layer. Then the asparagus and rosemary.
- Drizzle with a good glug of olive oil, sprinkle with sliced garlic and season well with salt and pepper. Bake in the oven at 190C for 30-50 minutes or until the potatoes are tender.
- Place the salmon fillets and tomatoes onto the vegetables, season again, then bake for a further 15 minutes before serving.
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