Roast Salmon and Vegetable Bake

Kick start Friday  with some tasty fish! Weekend dinner couldn’t be any easier than combining breadcrumb-coated salmon fillets with slice potatoes, broccoli and asparagus in one tray then popping it in the oven to bake – so simple, yummy and healthy!



  • 700g unpeeled new potatoes, thinly sliced
  • Olive oil for drizzling
  • 50g half-fat crème fraîche
  • 2 tsp dijon mustard
  • 2 tsp chopped fresh dill
  • Zest 1 lemon, plus wedges
  • 4 sustainably sourced salmon fillets, skin removed 
  • 6 tbsp panko breadcrumbs
  • 230g asparagus
  • 125g pack tenderstem broccoli



  1. Heat the oven to 200°C/180°C fan/gas 6. Line a baking tray with non-stick baking paper. Arrange the potato slices in the tray, season and drizzle with oil. Roast for 20 minutes; toss halfway through.
  2. Mix the crème fraîche with the dijon mustard, dill, lemon zest and seasoning. Set aside.
  3. Remove the baking tray from the oven, then add the salmon fillets. Spoon the crème fraîche mixture evenly over each fillet, then top with the breadcrumbs.
  4. Arrange the veg around the salmon and potatoes in the tray. Drizzle with oil and season. Roast for 12-15 minutes until the salmon is cooked, the breadcrumbs are golden and the veg are just tender. Serve with the lemon wedges.


(courtesy of delicious)