Make the most of baby new potatoes by complementing with delicious kale and seasonal asparagus. This dish is full of healthy greens and good-for-you fats. Look for keta, red or pink salmon as these are the most sustainable, or, better yet, check The Good Fish Guide (via mcsuk.org). You can also swap the salmon for another fish fillet, if you prefer.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
55 mins
Total Time:
1 hr 15 mins
Cal/Serv:
628
Ingredients
750 g baby new potatoes, halved or quartered, depending on size
2 Tbsp. olive oil
2 lemons
100 g fine asparagus, roughly chopped
100 g purple sprouting broccoli, roughly chopped
100 g kale, roughly chopped (woody stalks discarded)
150 g frozen peas
4 x 125g salmon fillets, see intro
FOR THE DRESSING
175 g Greek-style yogurt
2 Tbsp. tahini
2 Tbsp. Dijon mustard
1 tsp. clear honey
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. In a large roasting tin, toss the potatoes in 1tbsp oil, add finely grated zest and juice of 1 lemon and some seasoning. Roast for 40min, or until tender.
Step 2Carefully remove the tin from the oven and mix in all the vegetables. Finely slice the remaining lemon and add to a bowl with the salmon, remaining 1tbsp oil and some seasoning. Mix to coat.
Step 3Arrange salmon among the vegetables, skin-down if present, positioning the lemon slices on top of fish. Return to the oven for 12-15min, or until fish is just cooked, potatoes are golden and vegetables tender.
Step 4Meanwhile, mix all the dressing ingredients with some seasoning.
Step 5Drizzle the dressing over salmon and vegetables and scatter over the parsley. Serve.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
