Everyday Cooking is a feature of laterlife.com run by Rosemary Martin. 

Covering topics such as bread making, meals for one, nutritional meals, healthy eating, freezer cooking, seasonal cooking, microwave cooking, bulk cooking, preserves etc., Useful for older people and those on a limited budget, or single householders…

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 February 2012

One stop salmon with oven roast vegetables

We love this dish, for ourselves and for when we have company. It is simple to make and delicious.

Ingredients (Serves 4)

4 salmon steaks
1kg Charlotte potatoes
8 medium sized carrots
400g French beans
1 lemon
Olive oil
Salt & ground Pepper
25g butter

Method

• Peel carrots and cut into thin batons about 4" in length
• Par boil the potatoes (in skins) for 15 minutes, and drain
• Par boil the carrot batons and beans for a few minutes, and drain
• Slice potatoes and put into a roasting tin with 1-2 tbsp olive oil, carrots, grated zest of whole lemon, some of the juice of half the lemon, butter, salt and pepper. ( Squeeze the rest of the juice from the half lemon onto the salmon)
• Mix well to coat the veg and cook in oven for 30 minutes at 220c, Gas mark 7.
• Remove from oven and add the beans and salmon, skins upwards.
  Reduce the heat to 180-190c and cook for a further 20 minutes
• Serve each person a portion of salmon and some of the vegetables.

Tips

• This dish also works very well with chicken breasts or legs, coated with some of the zest and juice of the lemon.
• You can also play around with different vegetables, leeks for example.

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