This recipe evolved from a fridge raid. Leftover bits and bobs from work and a previous grocery shop transform our everyday favourite fish into something, well, genius. A couple iterations later, it’s our go-to show-stopping dinner. Perfectly roasted potatoes, bursting tomatoes and briny olives bring this one-pan recipe to life. We’ll mention again that it’s all made in one pan! That means minimal fuss, maximum flavour and and more time to enjoy that glass of wine, so what’s not to love?
2 Tbsp olive oil
2 large shallots, peeled and quartered
1 lb new potatoes, scrubbed and halved if large (not yukon golds! Make sure they are baby/new potatoes)
½ cup black olives
2 cups cherry tomatoes, halved
4 sprigs fresh thyme
1.5lbs fresh salmon filet
3 cups baby spinach
1 lemon, halved
Kosher salt and Ground black pepper, to taste
1. Preheat the oven to 400F/200C. Drizzle one tablespoon of olive oil in a large roasting tray, add the shallots and potatoes, tossing to coat. Roast for 15 minutes.
2. Gently toss black olives, cherry tomatoes and thyme sprigs with the remaining olive oil. Remove the potatoes from the oven and mix through the tomatoes.
3. Carefully slice one half of the lemon into rounds, cut the other half into wedges and set aside. Arrange the rounds on top of the salmon filet and then place the salmon on top of the vegetables. Season with salt and pepper. Roast for 20-25 minutes until the salmon is opaque and the vegetables are tender. Carefully remove the salmon and set aside, add the baby spinach to the vegetable mixture, stir until the spinach is slightly wilted.
4. Plate the vegetables with the salmon flaked overtop, serve with a lemon wedge.