Tray-roast salmon and vegetables with crème fraîche and crumbs recipe
Midweek dinner couldn't be any easier than combining tray-roast salmon fillets with sliced potatoes and greens then popping in the oven
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Ingredients
- 700g unpeeled new potatoes, thinly sliced
- Olive oil for drizzling
- 50g half-fat crème fraîche
- 2 tsp dijon mustard
- 2 tsp chopped fresh dill
- Zest 1 lemon, plus wedges
- 4 sustainably sourced salmon fillets, skin removed
- 6 tbsp panko breadcrumbs
- 230g asparagus, woody ends removed, halved if thick
- 125g pack tenderstem broccoli, trimmed and halved if thick
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