One-Pan Salmon with Roast Vegetables, Balsamic & Fresh Basil

One-Pan Salmon with Roast Vegetables, Balsamic & Fresh Basil

  • 35 min
  • 380 calories

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


  • 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

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Step-by-step instructions

Step 1

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.

Step 2

Prepare Asparagus & Salmon:

In the meantime, wash the fresh produce. Trim the woody ends off the asparagus. Pat dry the salmon with paper towel.

Step 3

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.

Step 4

You Plate It:

Scatter over the basil leaves and serve straight from the baking dish. Enjoy!

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