Recipe and image courtesy of Mrs Rachel Brady
Makes: enough for 4 adults
Takes: 40 mins approx
Ingredients:
- 750g waxy potatoes (Charlotte are perfect), sliced into halves or wedges – the same size
- 1 head broccoli, stalks diced and florets halved2 tablespoons olive oil
- Seasoning – salt and pepper or whatever you fancy
- 4 x salmon fillets (leave skin on and peel off or use skinless)
- Mayo, to serve
Instructions:
- Preheat oven to 190C.
- Chop potatoes and roast in a little oil for 10 mins.
- Add chopped broccoli, toss and roast for 20 mins, tossing one time to ensure even cooking.
- Oil and season salmon fillets and add, skin side up, to roasting tray, on top of veggies. Bake for 12 mins.
- Remove skin – or keep if you want, but I don’t think it’s crispy enough – feel free to crisp up in a pan. My daughter loves fish skin and eats it like this though!
