Updated: Jul 24, 2020
I love salmon and I like it cooked in lots of different ways especially when it is baked.
Here, the honey and the vinegar give it a bit of sweetness and harshness, the veggies all cooked together bring up an overall savoury flavour.
It is also a nutritious, healthy and well balanced meal.
Preparation time: 20 minutes
Cooking time: 35 minutes
4 salmon fillets skinned
1 tsp honey
2 tbsp balsamic vinegar
2 crushed garlic cloves
Salt and freshly ground black pepper
Sesame seeds and fennel seeds
1 large head of broccoli broken into florets
200 gr potatoes cut in small cubes
1 red pepper cut into thick slices
1 red onion cut into thin wedges
250 gr of cup or chestnut mushrooms cut into quarters
Dill and a bunch of basil leaves
Preheat th eoven at 200 degrees (fan180).
Mix the honey, balsamic vinegar, garlic and ground pepper in a bowl.
Brush the mixture over both sides of the salmon, add some salt and dill and leave it to marinade for a little while.
In the meantime wash the broccoli florets and put them in a roasting tin; add the potatoes, red pepper and onion, add salt, sesame and fennel seeds and sprinkle with some oil on top.
Roast the vegetables for 20 minutes.
Add the salmon and the mushrooms ( a bit more oil if nencessary) and roast for another 12/15 minutes until the salmon is cooked.
Remove the tin from the oven and add a few fresh basil leaves.
Serve and enjoy the tray bake immediately!