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Gremolata salmon traybake


Serves: 4
timePrep time: 10 mins
timeTotal time:
Gremolata salmon traybake
Recipe by Lucy Jessop / Recipe photograph by Martin poole

Gremolata salmon traybake


Serves: 4
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
576Kcal
Fat
34gr
Saturates
7gr
Carbs
26gr
Sugars
3gr
Fibre
3gr
Protein
41gr
Salt
1.3gr

Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes

Ingredients

  • 500g small new potatoes, halved
  • 1 tbsp olive oil
  • ½ x 206g pack cubetti di pancetta
  • 1 thick slice of white bread (about 50g)
  • 1 tbsp fresh green pesto
  • 25g blanched almonds
  • ½ x 28g pack flat-leaf parsley, leaves only
  • zest of 1 lemon
  • 4 boneless salmon fillets
  • 1 x 250g bunch asparagus (about 20 spears)

Step by step

  1. Preheat the oven to 220°C, fan 200°C, gas 7. Tip the potatoes into a large roasting tin. Add the oil, season, toss and spread in a single layer. Scatter over the pancetta. Roast for 20 minutes until tender and golden.
  2. Meanwhile, for the gremolata topping, whiz the bread in a food processor. Add the pesto, almonds and parsley; whiz until chopped. Tip into a bowl; add the lemon zest and season.
  3. Press the gremolata topping on to the salmon. After the potatoes have roasted for 20 minutes, add the asparagus to the tin, then place the salmon on top. Return to the oven for 12-15 minutes until the salmon is cooked through.

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