fish

summer tray-baked salmon

servings
4

method

This is one of those great dishes that you can really make your own by using whatever vegetables are in season – it's particularly nice with broad beans, asparagus or little halved cherry tomatoes. The fish doesn't take long to cook, so you can blanch your veg accordingly and then finish them off in the tray with the fish. It makes life a lot easier if you're cooking for the family or a large group of friends.

Preheat the oven to 230ºC/495ºF/gas 8. Bring a large pan of salted water to the boil, add your new potatoes and cook for 10 to 12 minutes until they are nearly done. Add all your beans to the pan and cook for another 4 minutes. Then drain the potatoes and beans in a colander. Put them into an appropriately sized roasting tray and add your peas, the butter, a little drizzle of olive oil and the zest and juice of the lemons. Season lightly with salt and freshly ground black pepper and toss together while still warm so the flavors are absorbed.

Chop up half the herbs and add to the tray. Score your salmon filets lightly on the skin side. Rub each filet with salt, freshly ground black pepper and a little olive oil, and stuff the scores with the remaining herbs. Put into the preheated oven and cook for about 10 to 15 minutes until the salmon is just cooked (don't overcook it) and the veggies are soft. Serve at the table, giving everyone some veggies and potatoes, a nice piece of salmon steak and some of the lovely cooking juices from the bottom of the tray which are like a ready-made sauce. Great with some garlic mayonnaise.

• from Jamie's Dinners

ingredients

• 700g/1½lb new potatoes, scrubbed
• sea salt and freshly ground black pepper
• a large handful of runner beans, sliced into 5cm/2 inch pieces
• a large handful of green beans, tops trimmed
• optional: a large handful of yellow French beans, tops trimmed
• 2 handfuls of podded peas
• 55g/2oz butter
extra virgin olive oil
2 lemons, zested and halved
• a handful of fresh basil
• a handful of fresh fennel tops or dill
• 4 x 200g/7oz filets of salmon, scaled, fileted and pinboned

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tried this recipe or a similar one? share your tips...

1. by Barbara on Tue 17 May 2011 @ 16:29

Went to a friends for dinner and this meal was cooked to perfection. Most succulent and got the taste buds zinging. Great recipe, now going to try it myself.<br />

2. by Yoyo on Tue 07 Dec 2010 @ 15:20

Thanks for your salmons fish information on this blog. I always love eat salmon fish and love cooking through everyone’s website. This is one of the excellent fish and seafood ‘s website that I discovered. Have a look @ http://www.101-fishrecipes.com
Have A Blessed Day!!

3. by Nancy on Fri 25 Sep 2009 @ 17:13

I've made this salmon more than once - it's beautiful and delicious. I posted it on my blog, here: http://noe847.blogspot.com/2009/08/vegetable-and-salmon-tray.html
I've been loving your recipes!

4. by krisi on Mon 18 May 2009 @ 18:11

saw Jami do salmon with french beans, cherry toms, basil lemon and aoli on Saturday am don't remember whether to cook the beans first we had it this evening it was delicious but the beans were a little al dente. Does anyone know the full recipe?

5. by Anon on Sat 16 May 2009 @ 11:41

Recipe for the aioli - http://www.jamieoliver.com/recipes/veggies-and-sides/aioli-1

6. by kerry on Tue 17 Mar 2009 @ 06:47

saw jamie do this recipe on the tele but can't find the aioli recipe he made to go with it. anyone with any info? cheers

7. by frances on Sun 28 Dec 2008 @ 19:13

this dish was so mouth waterin..i put vine tomatoes & slice of lemon with it...ol my friends asked for recipie...i had to tell them that i copied jamies recipie of course...full marks to jamie .....xx

8. by Alenka on Tue 23 Dec 2008 @ 02:26

Thank you for sharing this recipe. Made the salmon last night and it was divine-all my guests loved it. Cherry tomatoes do make it very colorful and fresh.

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