← Nouns Cooking · Plant-Based

Ingredients

• 4 salmon fillets (about 150 g each)
• 300 g Broccoli, cut into florets
• 250 g Asparagus, woody ends snapped off
• 200 g Cherry tomatoes
• 3 tbsp Olive oil
• 1 Lemon, zested and juiced, plus wedges to serve
• 2 cloves Garlic, finely grated
• 1 tsp Dijon mustard
• ¾ tsp Salt
• ½ tsp Black pepper
• 1 handful dill or parsley, chopped (optional)

Method

1. Heat the oven to 220°C (425°F). Toss the broccoli, asparagus and tomatoes with 2 tbsp of the oil and half the salt and pepper on a large baking tray. Roast for 10 min.
2. Meanwhile, mix the remaining oil with the lemon zest, 1 tbsp of the juice, garlic, mustard and the rest of the salt and pepper.
3. Push the vegetables to the sides and lay the salmon in the middle, skin-side down. Spoon the lemon-garlic mix over the fish.
4. Roast for 10–12 min, until the salmon flakes easily and is just opaque in the centre, and the vegetables are tender and charred at the tips.
5. Squeeze over the remaining lemon juice, scatter with herbs and serve with lemon wedges.

Tips

• About 30 g protein per serving.
• Thicker fillets may need 2–3 min more; thin tail pieces cook faster, so check early.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats BBC Good Food