This yummy recipe takes just one dish to prepare. Asparagus, potatoes, salmon and cherry tomatoes are roasted together with a little olive oil, balsamic vinegar, salt and pepper. Perfect for tea or as a dinner party starter.
- 400g new potatoes
- 2 salmon fillets, boned and ready to cook
- 10 asparagus spears
- 100g cherry tomatoes
- 2 tbsp. olive oil
- 2 tbsp. balsamic vinegar
- Salt and pepper
- Small handful fresh basil leaves, shredded
Slice the potatoes in half. Heat oven to 200C. Toss the potatoes with half of the oil in a large roasting tin and roast for 15 minutes. Snap the woody ends off of the asparagus spears and tip the asparagus in with the potatoes. Roast for another 15 minutes.
Add tomatoes, vinegar and oil and toss to coat, then place salmon fillets on top. Season all over with salt and pepper, then place back into the oven and roast for another 10-15 minutes or until the salmon and potatoes are cooked through. To serve, sprinkle with basil.