One Pan Salmon with Roast Vegetables Balsamic & Fresh Basil
Easy to prepare, full of vegetables and great tasting, this one-pan salmon recipe is the perfect fish dinner. Balsamic vinegar and tomatoes are a wonderful flavour combination that match beautifully with fresh salmon.
Number of servings
Ingredients
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500g Chat Potatoes
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150g Asparagus
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200g Grape Tomatoes
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2 Tbsp Balsamic Vinegar
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2 Salmon Fillets (Skinless)
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1 Small Bunch Basil
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Two Baking Trays or Baking Dish
1 Roast Potatoes
Preheat the oven to 220°C. Cut potatoes in half. On a lined or well oiled baking dish, toss potatoes with olive oil, salt and pepper. Arrange in a single layer and roast for 20 minutes.
Tip! Cut larger size potatoes into quarters so they're all roughly the same size.
2 Add Salmon & Remaining Veg
Trim and discard the woody ends of the asparagus. Pat the salmon dry with paper towel. After 20 minutes of potatoes cooking, remove dish from oven and add the asparagus, tomatoes and balsamic vinegar, then nestle the salmon amongst the vegetables. Drizzle with extra olive oil and return to the oven for a final 10-15 minutes until the salmon is cooked.
3 Add Basil
Carefully remove dish from oven, and while resting scatter with basil leaves, picking them as you go.
Tip! Cook for only 10 minutes if the fresh asparagus is quite thin, less than 1 cm, so it doesn't overcook.
4 You Plate It
Serve family style to your table - straight from the baking dish. Enjoy!
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