Salmon, Potato, Asparagus & Cucumber Bake with Lime & Chilli SalsaCourse: MainCuisine: BritishDifficulty: Easy
This is a wonderful summer recipe and being just cooked in one pan there is little washing up. It is light and refreshing but best of all it is so easy and yet will impress your family and friends.
1 cucumber, peeled, halved lengthways, seeds remove and cut into ½ cm-thick ‘boats’ on a deep diagonal
sea salt and freshly ground black pepper
olive oil, for greasing and drizzling
600g waxy new/salad potatoes, cut into ½ cm-thick rounds
16 asparagus spears, woody ends snapped off
4 x 110-140g skinless salmon fillets, each sliced into 5-6 pieces on a diagonal
a handful of rocket leaves or watercress (optional)
- FOR THE SALSA
4 spring onions, trimmed and thinly sliced
1 green chilli, de-seeded and finely diced
juice of 1 lime
½ teaspoon sea salt
freshly ground black pepper, to taste
1 tablespoon small capers in brine, drained, plus a little of their brine
3 tablespoons olive oil
1 heaped tablespoon snipped chives or roughly chopped dill
- Put the cucumber in a sieve or colander, sprinkle with a generous pinch of salt and leave to drain for 30 minutes.
- Preheat the oven to 220℃/200℃ fan/gas 7. Lightly grease a large, shallow roasting tin around 41 x 26cm and ideally no deeper than 4 cm (or use a large, lipped baking tray) with olive oil.
- Spread the potatoes out in the tin, roughly in a single layer. Swirl with a drizzle of olive oil and season with salt and pepper. Roast for 25 minutes, turning over with a fish slice after 15 minutes – some will be golden and crispy, some won’t, and some might stick and break up a little, all of which is fine. At this stage (after the 15 minutes), scatter the (un-rinsed) cucumber over the top and return to the oven for the final 10 minutes.
- Meanwhile, cut the asparagus tips off into 6.5cm lengths. Halve any thicker stems lengthways and cut all the stems in half, or into three chunks if very long. scatter the asparagus (tips and stems) over the cucumber and potatoes, swirl over another drizzle of olive oil, sprinkle over a little salt and return to the oven for 10 minutes or until just cooked.
- Meanwhile, mix together all the salsa ingredients in a small bowl and set aside.
- Just before serving, arrange the salmon pieces in a single layer on top of the asparagus, then bake for a further 4 minutes or until pale pink and opaque. Remove from the oven, spoon over the salsa, scatter with rocket leaves or watercress (if using) and serve from the tin.
- Make the recipe to the end of step 3 up to 2 hours in advance, cool and cover. Reheat in the oven (temp as above) for 8-10 minutes or until sizzling, then add the asparagus and continue as above.
- The salsa can be made any time on the day, but don’t add the herbs until just before serving. Cover and keep it at room temperature.
- To purchase the recipe book, Just One Pan, from Amazon, please click HERE
- Photography © Tony Briscoe 2021