Roast Salmon With Peas, Potatoes & Bacon
In this delightful dish, tender baby new potatoes are roasted to perfection along with smoked bacon lardons, creating a flavorful base for a succulent salmon fillet. The salmon is brushed with olive oil and seasoned, then roasted until beautifully cooked. Fresh peas and spring onions are mixed through the roasted potatoes, then finished with a touch of white wine vinegar and fragrant mint. A perfect balance of flavors and textures awaits in this easy-to-make and satisfying meal.
— Constant Cookbook
Ingredients
- 500g bag baby new potatoes , halved
- 2 tsp olive oil
- 150g pack smoked bacon lardons
- whole piece skinless salmon fillet , about 700g/1lb 9oz
- 200g frozen peas , defrosted
- 4 spring onions , sliced
- splash white wine vinegar
- small handful mint , chopped
Instructions
- Heat oven to 220C/200C fan/gas 7. Tip the potatoes into a large shallow roasting tin and toss with 1 tsp olive oil and some seasoning. Roast for 20 mins until just starting to colour, then scatter over the lardons and return to the oven for 10 mins to crisp up.
- Remove the tin from the oven, push the potatoes and bacon to the sides and lay the salmon in the middle. Brush with remaining oil, season, then return to the oven and cook for 20 mins more until the salmon is just cooked through. Meanwhile, cook the peas in boiling water for 2 mins and drain.
- When the fish is cooked, lift it to a serving dish. Stir the peas and spring onions through the potatoes, drizzle with a splash of vinegar, stir through the mint and season to taste. Spoon around the salmon and serve.
Cook Time
40M
Prep Time
PT45M
Yield
Serves 4
Nutrition
- Calories: 548 calories
- Fat Content: 29 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 24 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 48 grams protein
- Sodium Content: 1.3 milligram of sodium
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