Mam, Mum, Mammy, Mummy or Ma, whatever you call her she is and will always be one of the most important hearts in your life.

Why not treat her to a tasty dinner while she puts her feet up this Mother’s Day? Get the whole family involved and help Dad cook up a storm. As one of the most important hearts in your life, help mum look after hers by cooking this delicious heart- healthy recipe – she deserves it after all.

Just don’t forget the washing up.

Garlic and Herb Salmon fillets served with Roasted Chunky Vegetables and New Baby Potatoes with Rosemary

Serves: 4

Preparation time: 15 minutes

Ingredients

• 4 salmon darnes
• 3 garlic cloves
• Chunky fresh vegetables (4 parsnips, 4 carrots)
• 2 medium-sized red onions
• 200 grams (g) of cherry tomatoes on the vine
• 1 tablespoon of olive oil
• 2-3 sprigs of thyme, leaves only
• Handful of fresh basil leaves
• 1-2 sprigs of fresh rosemary, leaves only
• A squeeze of fresh lemon juice
• 500g of new baby potatoes, skins kept on
• 1 tablespoon of olive oil

Method

Preheat oven to 180°C.

Cut vegetables into bite-sized chunks. Cut and crush the garlic. Finely chop the basil leaves.

Mix olive oil in a bowl with garlic, thyme, basil and lemon juice.

Lightly oil the ovenproof dish and place salmon skin-side down.

Pour the garlic and herb mixture over the salmon.

Bake for 45 minutes.

When the salmon is placed in the oven, par-boil the new baby potatoes and chunky vegetables for 10 minutes.

In a bowl, combine the baby potatoes and chunky vegetables and drizzle some olive oil.

Add the potatoes and vegetables around the salmon in the ovenproof dish and sprinkle fresh rosemary leaves on top of the baby potatoes.

The last fifteen minutes of baking, add in the cherry tomatoes on the vine and red onion in the ovenproof dish.

Let the dish bake away until salmon is cooked through, and the chunky vegetables are soft and tender.

Bon Appetit and don’t forget to do the washing up too.