🥘 Baked salmon with stir fried vegetables

Serves 4 | 8 ingredients | cook 40 mins | €6

One pot + Baking tin

Ingredients:

• 500g Jersey Royals, halved if large

• 1 red onion, quartered

• 2 rosemary sprigs, leaves picked

• 2 tbsp olive oil

• 1 lemon, zested and quartered

• 200g on the vine cherry tomatoes

• 2 x 270g packs of salmon fillets

• 1 bag stir fry mix

Step by step:

1. Preheat your oven to gas 6, 200°C, fan 180°C. Cook your potatoes in a pan of salted boiling water for ten minutes or until tender and drain them well.
2. Put the potatoes, onions and rosemary in a roasting tin and drizzle with half the olive oil and roast for ten minutes.
3. Add the salmon to the roasting tin and scatter over the lemon zest. Cut the tomato vine into four and add to the tin. Squeeze over a little lemon juice and add the lemon wedges to the tin.
4. Drizzle over the remaining oil and season well. Return to the oven for another ten minutes or until the salmon is just cooked through and the potatoes are crisp.
5. Meanwhile cook your stir fry in the same pan you used for boiling the potatoes with a good glug of sesame oil.

Divide between 4 plates and serve

Tips:

• Sear your salmon in a pan skin side first and then flip over if you like it extra crispy.

• Use thyme if you prefer it to rosemary