Rukmini Iyer's Rosemary and Hazelnut Salmon | Easy Traybake
This simple one-pan salmon and potato dinner comes together with minimal effort. Serve with a lemony yogurt for a cooling dip.
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Ingredients
- 300g Charlotte potatoes, quartered
- 2 cloves of garlic, finely grated
- 2 sprigs of fresh rosemary, roughly chopped
- 3 tbsp olive oil
- 1½ tsp sea salt flakes
- 1 lemon, zest only
- 1 small clove of garlic, freshly grated
- 2 nice salmon fillets
- 200–250g asparagus (tips are fine if the whole ones look woody)
- 100g blanched hazelnuts, roughly chopped
- 4 heaped tbsp good natural yogurt
- ½ lemon, juice only
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