Baked Salmon with Crispy Potatoes

Ingredients
- 3 courgettes, sliced into long strips
- 4 Tbsp parsley
- 1 zest and juice of lemon
- 2 cloves garlic, sliced
- 1 cherry tomatoes pack, sliced in half
- 200 g green beans, sliced into 4cm lengths, then blanched
- 1 Tbsp olive oil, plus 2 tbsp extra
- 4 salmon fillets
- 3 Tbsp capers
- salt
- pepper
- 4 large potatoes, peeled and sliced into eight pieces
Method
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1. Preheat oven to 180°C. Combine the courgettes with parsley, garlic and lemon zest. Spread the courgettes over a shallow ovenproof dish, then add the tomatoes and beans. Drizzle over 1 Tbsp olive oil, then bake for 10 minutes.
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2. Place the salmon fillets amongst the vegetables and sprinkle with lemon juice. Bake for a further 15 minutes until the fish is just cooked.
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3. For the crispy baked potatoes - place dried potatoes into a bowl and drizzle with 2 Tbsp oil, season and combine. Place onto the hot tray and bake until golden and soft in the middle, approximately 40 minutes.
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4. To serve, divide vegetables and potatoes between four plates, top vegetables with salmon and finish with parsley.