Summer Tray Baked Salmon Recipes
TRAY BAKED SALMON - JAMIE OLIVER
Make and share this Tray Baked Salmon - Jamie Oliver recipe from Food.com.
Provided by DrGaellon
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Place roasting pan in oven to heat.
- Blanch the green beans in salted, boiling water until tender. Drain and place in a mixing bowl with the cherry tomatoes and olives. Add 2 tbsp olive oil and a pinch each of salt and pepper.
- Rinse salmon fillets and pat dry with paper towels. Squeeze 1/2 lemon over fillets, dressing both sides; reserve the remaining lemons for garnish. Sprinkle both sides of fillets with salt and pepper, and drizzle both sides with remaining olive oil.
- Toss basil into vegetables. Place salmon fillets at one end of hot roasting tray; place vegetables at the other end. Lay anchovy fillets over vegetables. Return pan to oven and roast for 10 minute Serve with reserved lemon quarters.
Nutrition Facts : Calories 490.4, Fat 26.8, SaturatedFat 4.2, Cholesterol 113.4, Sodium 740.5, Carbohydrate 10.8, Fiber 3.9, Sugar 4.6, Protein 51.9
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- 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 flavours are absorbed.
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- Preheat the oven to 230°C/450°F/gas 8.Half-fill a large saucepan with cold water and add a tiny pinch of sea salt.
- Place on a high heat and bring to the boil.Meanwhile, give the new potatoes a good scrub with a scrubber, then on a chopping board cut any bigger ones in half, leaving the smaller ones whole.Cut the tips from the runner beans until you cut into the stringy piece that runs the length of the bean.
- Pull the stringy bit and peel it down the length of the beans on both sides of each one, then slice at an angle into 5cm pieces.Trim the stalk-ends from the green and French beans, if using, but leave the wispy tips on, then slice the beans at an angle into 3cm pieces.Once boiling, carefully lower the potatoes into the water with a slotted spoon, bring back to the boil, then cook for around 10 to 12 minutes (depending on the size of your potatoes), or until they’re nearly done.Meanwhile, if your peas are still in their pods, pod them now.When the time’s up on the potatoes, carefully add all the beans to the pan and cook for a further 4 minutes.Drain the potatoes and beans over the sink into a colander and steam dry for a couple of minutes, then tip into a 25cm x 35cm roasting tray.Scatter over the peas, dot over the butter and drizzle with 1 tablespoon of olive oil.Use a microplane to finely grate the zest of both lemons onto a chopping board, then scatter into the tray.Cut the lemons
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