Sheet pan salmon

20 min 4 servings

800g fresh salmon or fish of your choosing
12 baby potatoes
8 baby sweet potatoes
100g asparagus
100g green beans
1 fennel bulb
50g Lurpak butter
For the garlic & lemon butter:
3 Tbsp Lurpak butter
2 Tbsp lemon juice
1 clove garlic, crushed
Sea salt
Freshly ground black pepper
Olive oil



Sheet pan salmon

Preparation

Preheat oven to 200˚C.
Slice baby sweet potatoes into chunks and half the baby potatoes. Place on a baking sheet and drizzle with olive oil. Season well and toss to coat.
Bake for 20 minutes.

Slice the fennel bulb thinly. Halve the asparagus, trim the green beans and slice in half.
Portion the salmon into 4 x 200g pieces. Or purchase fillets.
Remove potatoes from the oven and place the salmon fillets onto the potatoes, skin side down. Scatter the green veggies around the fish.

Season everything well with salt and pepper.
Dot the fish and the vegetables with Lurpak butter.
Finish the salmon with a few slices of fresh lemon.
Place everything in the oven and cook for a further 12-15 minutes.

While the salmon is cooking- prepare the lemon butter. Melt 2 Tbsp of Lurpak butter in a small saucepan. Add the garlic and cook until fragrant. Pour in the lemon juice. Allow to simmer and remove from the heat. Once the butter mix has cooled slightly add the last remaining tablespoon of butter and stir until emulsified. Adjust seasoning to taste.

Once the salmon is cooked, Remove the skin before serving each fillet with a generous helping of
veggies. Top with a drizzle of lemon butter and enjoy.

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