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 mid-week fish dinner. Balsamic vinegar and tomatoes are a wonderful flavour combination that match beautifully with fresh salmon. Share the moment you plate it #youplateit
Ingredients
- 500 Grams of Chat Potatoes
- 1 Bunch of Asparagus
- 200 Grams of Grape Tomatoes
- 2 Tablespoons of Balsamic Vinegar
- 2 Salmon Fillets (Skinless)
- 1 Small Bunch of 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
Roast Potatoes:
Preheat the oven to 220°C. Cut potatoes in half. Tip: Cut larger size potatoes into quarters so they're all roughly the same size. On a lined or oiled baking tray, toss potatoes with olive oil, salt, and pepper. Arrange in a single layer and roast for 20 minutes.
Prepare Asparagus & Salmon:
In the meantime, wash the fresh produce. Trim the woody ends off the asparagus. Pat dry the salmon with paper towel.
Add Asparagus & Tomatoes:
After 20 minutes, throw in the asparagus, grape 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. Tip: cook for only 10 minutes if the fresh asparagus is quite thin, less than 1 cm, so it doesn't overcook.
You Plate It:
Scatter over the basil leaves and serve straight from the baking dish. Enjoy!
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