One-Tray Honeyed Salmon with Jersey Royals & Asparagus
Simple, fresh and flavourful, this recipe is the perfect way to see in all that summer sunshine.
What you'll need
SERVES 4
750g jersey royal potatoes, halved.
2 tbsp extra-virgin olive oil.
350g asparagus, trimmed.
2 tbsp butter, melted.
2 cloves garlic, crushed.
1 tbsp Fortnum’s Yorkshire Field Bean Honey.
4 salmon filets.
50g Fortnum’s Baked Salted Mixed Nuts, finely chopped (optional).
1 lemon, cut into wedges.
Small handful flat leaf parsley, finely chopped, to garnish.
Salt and freshly ground black pepper.
What to do
1. Preheat oven to 200C/180Fan/Gas6. In a large bowl, toss the potatoes in one tablespoon of the olive oil, then season well. Spread in an even layer on a large baking tray, and roast until just starting to brown, about 15-20 minutes..
2. Meanwhile, toss the asparagus with the remaining tablespoon of oil and season. Combine the butter, garlic and honey in a bowl and stir until combined.
3. Move the potatoes to one side of the tray, then place the salmon in the centre. Brush each filet all over with the butter-honey mixture, then sprinkle over the chopped nuts. Spread the asparagus on the empty side of the pan
4. Roast until the salmon is just cooked through and the vegetables are tender, about 10 to 12 minutes. Serve immediately, garnished with the lemon wedges and parsley.
Inspiration
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