Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 8 salad/ baby potatoes (approximately 400g), halved if large
  • 2 tablesp. rapeseed or olive oil
  • 8 asparagus spears, trimmed and halved
  • 2 handfuls cherry tomatoes (approximately 250g)
  • 1 tablesp. balsamic vinegar
  • 2 salmon fillets, about 140g each
  • Handful basil leaves
  • Salt and freshly ground black pepper
EUPOTATOES27699 5 website 820x480 recipes 29
Cooking time: 45 MIN
  1. Heat oven to Gas Mark 7, 220°C (425°F).
  2. Tip the potatoes and 1 tablespoon of oil into an ovenproof dish, then roast the potatoes with the rosemary, salt and pepper for 20 minutes until they start to brown.
  3. Toss the asparagus in with the potatoes, then return to the oven for 15 minutes.
  4. Add in the cherry tomatoes and vinegar and nestle the salmon among the vegetables. Season the salmon with salt and pepper.
  5. Drizzle with the remaining oil and return to the oven for a final 10-15 minutes until the salmon is cooked.
  6. Sprinkle over the basil leaves and serve everything straight from the dish.

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