salmon + potato tray bake w my cheat’s aioli

I think it’s safe to say that this is up there with one of my favourite recipes on the blog; salmon and potato tray bake with my cheat’s aioli. It’s simply exquisite. Healthy and fresh but somehow extremely comforting and a little bit sophisticated, it’s perfect for the home-cook as there’s no fuss involved, limited washing up and it certainly doesn’t compromise on flavour.

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An easy dish to feed a crowd, I can guarantee you’ll be making this one again and again. If I was a wedding caterer, I’d have to have this on the menu. So quick to put together, it looks great and all the prep can be done ahead of time.

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Do you love green beans? I bet you didn’t know how great they taste when roasted? I love how they keep their ‘crunch’ but at the same time, start to shrivel up (which actually doesn’t sound that great). They are though; truly. And if you don’t believe me, I make this dish with asparagus too which also works a treat.

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I always have spuds in the house and salmon fillets in the freezer so this is a terrific ‘go-to’ dish for a weeknight meal, Sunday lunch or for when you have friends over for dinner. I also love the subtle lemon flavour that shines through and teamed up with my cheat’s aioli (which I use for loads of different dishes) it makes for an all round meal.

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So give this one a go. I’d be surprised if it didn’t become a firm favourite in your household too.

salmon + potato tray bake w my cheat’s aioli (serves 4)

5 x potatoes, thinly sliced, skin left on
4 x salmon fillets
A good handful of green beans, ends removed
1/2 a lemon, thinly sliced
A good drizzle of olive oil
Salt and freshly cracked pepper

  • In a large baking dish, arrange the potatoes in a single layer. Season with salt and pepper and drizzle with olive oil. Bake in a moderate oven (180℃ fan forced) for 30 minutes or until nicely cooked through and crunchy on the outside.
  • Using an egg slice, turn the potatoes over and place the salmon fillets over the top. Scatter around the green beans and lemon slices. Season the salmon with a little salt and pepper and drizzle with a little more olive oil.
  • Bake for another 10 minutes or until cooked to your liking.

Serve with the aioli. Recipe below.

cheat’s homemade aioli

2 x tablespoons of whole egg mayonnaise
1 x clove of garlic
The juice of half a lemon
Salt and freshly cracked pepper

  • Add the mayo to a small mixing bowl and stir through the garlic.
  • Add a squeeze of lemon and season with salt and pepper. Stir.
  • Taste to check the seasoning.

Lo’s tips

  • You can use fresh or frozen salmon fillets with the skin on or off.
  • Swap the green beans with asparagus if you like.
  • Make the aioli and roast the potatoes ahead of time if you’ve got friends coming over for dinner.
  • Alternatively, use some firm white fish fillets instead of the salmon.

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If you make this salmon and potato tray bake, please leave your comments below. xx

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