Roast Salmon with Spanish Spiced Peppers

Total: 50 mins

A simple summertime supper made with a chunky mix of seasonal new potatoes, sweet peppers, red onion and juicy tomatoes, tossed with a fragrant Spanish seasoning blend and roasted with tender fillets of organic salmon.

This recipe is a:

See this week's box.

599 kcal
(per portion)

Ingredients you'll need

1000g new potatoes
4 tsp Spanish seasoning
2 red onion
2 garlic clove
2 pointed red pepper
2 green pepper
4 vine tomatoes
4 salmon fillets

From your kitchen

Sea salt
Freshly ground pepper
2 tbsp + 1 tsp olive oil

You'll need

2 large roasting tins

Step by step this way

1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the new potatoes and halve or quarter any larger ones so they're all roughly bite-sized. Scatter the potatoes into a large roasting tin. Season with salt, pepper and 1 tsp Spanish seasoning. Pour over 1 tbsp olive oil and toss to coat. Slide the potatoes into the oven to roast for 20 mins.
2.
Meanwhile, peel and roughly chop the red onion. Peel and thinly slice the garlic clove. Halve the pointed pepper and the green pepper and scoop out the seeds and white pith. Chop the peppers into small pieces. Chop the tomatoes into small chunks. Slide the onion, peppers, tomatoes and garlic into a second roasting tin. Add 1 tbsp olive oil, 1 tsp Spanish seasoning and a pinch of salt and pepper. Stir to mix.
3.
When the potatoes have roasted for 20 mins, turn them over and return them to the oven. Slide the tin of veg onto the shelf underneath the potatoes. Roast for 15 mins.
4.
Meanwhile, pop the salmon fillets onto a plate and rub them with 1 tsp olive oil and a pinch of salt and pepper.
5.
When the potatoes have about 12 mins left to roast, nestle the salmon fillets into gaps in the tin. Return to the oven for 12 mins, till the salmon is flaky and cooked through.
6.
When everything is cooked, lift the salmon out of the tin and add the potatoes to the tin of roast veg. Fold together and divide between a couple of plates. Serve topped with a salmon fillets each.

This recipe is from

See this week's box