Serves
4
1kg potatoes, peeled and thickly sliced
olive oil from allowance (or fry light)
2 garlic cloves, finely sliced
Fresh thyme sprigs
4 x 150g salmon fillets
finely grated zest and juice of 1 lemon
2 tbsp capers, rinsed
400g cherry toms
200ml veg stock
Preheat oven to 200c/gas 6. Put potatoes into a pan of cold salted water, bring to the boil and cook for 4 minutes or until tender. Drain.
Brush large ovenproof dish with oil. Tip potatoes, garlic and thyme, season with salt and pepper. Bake for 20 mins.
Sear salmon fillets in pan for 2 mins each side. Add fish to the potatoes, sprinkle with the lemon juice and zest. Scatter over capers and cherry toms and pour over stock. Put back in oven and bake for 15 mins or until fish is cooked through and potatoes tender
1kg potatoes, peeled and thickly sliced
olive oil from allowance (or fry light)
2 garlic cloves, finely sliced
Fresh thyme sprigs
4 x 150g salmon fillets
finely grated zest and juice of 1 lemon
2 tbsp capers, rinsed
400g cherry toms
200ml veg stock
Preheat oven to 200c/gas 6. Put potatoes into a pan of cold salted water, bring to the boil and cook for 4 minutes or until tender. Drain.
Brush large ovenproof dish with oil. Tip potatoes, garlic and thyme, season with salt and pepper. Bake for 20 mins.
Sear salmon fillets in pan for 2 mins each side. Add fish to the potatoes, sprinkle with the lemon juice and zest. Scatter over capers and cherry toms and pour over stock. Put back in oven and bake for 15 mins or until fish is cooked through and potatoes tender
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