If you want an alternate fish dish to the traditional Easter Friday fisherman's pie, then why not give this Mediterranean-inspired fish dish a go. It's a one-pot dish that uses spring new potatoes in combination with salmon so you can feed a family all at once.
For a more traditional recipe, see the previous posting of a Layered Fish and Potato Pie.
One-pot Salmon with Roast AsparagusServes: 4
Ingredients:800g (28 oz) new potatoes (halve if large)
4 tbsp olive oil
16 asparagus spears, bases trimmed and spears halved
4 handfuls of ripe cherry tomatoes
2 tbsp balsamic vinegar
4 salmon fillets (about 140g [5 oz] each)
2 handfuls of fresh basil leaves, to garnish
Method:Toss the potatoes with 2 tbsp olive oil in an oven-proof dish. Transfer to an oven pre-heated to 200ºC (400ºF, Gas Mark 7) and roast for 20 minutes, or until the potatoes are just beginning to brown.
Remove from the oven then toss the asparagus pieces in with the potatoes. Return to the oven and roast for 15 minutes more. At this point, throw in the cherry tomatoes and the balsamic vinegar then nestle the salmon pieces in amongst the vegetables.
Drizzle over the remaining oil then return to the oven and cook for about 12 minutes more, or until the salmon is just cooked through.
Take the dish out of the oven and scatter over the basil leaves. Serve directly from the baking dish.