Scandi-style salmonSubscribe to Sainsbury's magazine
Serve with crème fraîche mixed with a little horseradish sauce
- 500g salad potatoes, thinly sliced
- 1 red onion, cut into wedges
- 100g radishes, quartered
- 2 tbsp olive oil
- 250g cooked beetroot wedges
- 4 skinless salmon fillets
- a handful of pea shoots
- 2 tbsp dill, chopped
- 1 tbsp capers
Preheat the oven to 200°C, fan 180°C, gas 6. Tip the potatoes into a large, shallow roasting tin and add the red onion and radishes. Drizzle with the oil and add some seasoning. Toss everything together and spread out in the tin. Scatter with the beetroot wedges. Roast for 30 minutes.
Remove the tin from the oven and give everything a stir. Put the salmon on top of the vegetables, season and roast for 10-12 minutes until the salmon is just cooked and the vegetables are tender. Put the salmon on a plate. Stir the pea shoots into the vegetables, then return the salmon to the tin and scatter over the dill and capers to serve.
Recipe by Kate Titford