Easy and delicious one pan lunch or supper!
Serves 2
Ingredients
400g new potatoes
2 handfuls of cherry tomatoes
8-10 asparagus spears and/or tender stem broccoli
1 courgette, sliced
2-3 tbsp Olive Oil
2-3 tbsp Balsamic vinegar
handful fresh basil leaves
Method
Heat oven to 220C/fan 200C/gas 7.
Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, season with a little salt and for 20-30 mins, until starting to brown.
Toss the asparagus in with the potatoes, then return to the oven for 15 mins.
Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Season with salt and black pepper, drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked.
Scatter over the basil leaves and serve.
