Easter Lemon-Herb Salmon, Asparagus & New Potatoes
Easter Sunday can take a lighter route and still feel like a proper celebration. Salmon, asparagus, peas and new potatoes give you a bright spring plate with very little fuss. Lemon, dill and parsley do the lifting, so the dish stays fresh rather than heavy.
Ingredients
Tick the store-cupboard items you would like, then add them to your basket in one tap.
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Local shop4 salmon fillets
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Local shop700g new potatoes, halved if large
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Local shop300g asparagus, trimmed
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Local shop160g frozen peas
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Local shop1 lemon, zested and juiced
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Local shop1 small bunch dill and parsley, chopped
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Local shopto taste salt and black pepper
Ticked items go to your Lean & Healthy basket. Fresh items like onions and herbs are best picked up from your local shop.
Method
Serves 4 · about 45 minutes from start to finish.
Heat the oven to 200C / 180C fan. Boil the potatoes for 12 minutes, then drain.
Tip the potatoes onto a lined tray with 1 tablespoon olive oil, salt and pepper. Roast for 15 minutes.
Rub the salmon with the remaining olive oil, lemon zest, lemon juice, salt and pepper.
Add the salmon and asparagus to the tray and roast for 12-14 minutes until the salmon flakes and the asparagus is tender.
Pour boiling water over the peas for 2 minutes, then drain.
Scatter the peas and herbs over the tray and serve with extra lemon.
Nutrition
Estimated per serving
Cook's tip
Choose salmon fillets of similar thickness so they cook evenly. If one is much thinner, tuck it towards the cooler edge of the tray.
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Nutrition figures are estimates per serving and will vary with brands and portion sizes. Ingredient prices and availability are indicative and confirmed at the secure Shopify checkout. Diet labels such as Gluten-Free and Dairy-Free describe the recipe as written from the ingredients listed - always check the labels on the specific products you buy.