Wonderfully simple to knock together. This omega-3 packed dish is the kind of meal you can make from memory time and time again, and simply swap out the vegetables for whatever you have at home – courgette and asparagus work well, and swapping the basil for dill can change up the flavours.
Typical nutritional content (per portion)
4 carrots
3 parsnips
2 medium red onions
2 tablespoon olive oil
3 garlic cloves, peeled and crushed
2-3 sprigs thyme, leaves only
Handful fresh basil leaves, chopped
A squeeze of fresh lemon juice
4 boneless salmon darnes, from sustainable sources
500g baby potatoes with skins
Freshly ground black pepper
200g ripe cherry tomatoes on the vine
1-2 sprigs fresh rosemary, leaves only
Preheat oven to 180°C and boil the kettle.
Peel and chop the carrots, parsnips and onions into bite-sized chunks. Pierce the baby potatoes with a fork and cut any larger potatoes in half so all the vegetables are roughly the same size. Add the potatoes, carrots and parsnips (not the onions) to a large saucepan, pour over the boiling water and parboil for 10 minutes.
Meanwhile, in a medium bowl mix one tablespoon of olive oil with the garlic, thyme, basil and lemon juice. Lightly oil a large ovenproof casserole dish or lined roasting tray and place salmon darnes into it, skin-side down. Pour the garlic and herb mixture over the salmon. Strain the water from the saucepan, add in the onions and coat all the vegetables lightly with olive oil, the picked rosemary leaves and freshly ground black pepper.
Add the potatoes, carrots, parsnip and red onion around the salmon in the ovenproof dish and and bake for 30-40 minutes.
In the last fifteen minutes of baking, add the cherry tomatoes on the vine on top of the salmon darnes and continue to bake until the salmon is cooked through, the chunky vegetables are soft and tender and the onions are beginning to caramelise.
