James Tanner's Tray Bake Oven Roasted Salmon | Lorraine

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are more affordable and have a longer shelf life.

salmon fillets

🥗Healthier: trout fillets

💰Cheaper: tilapia fillets

Tilapia is a more budget-friendly fish option.

red onion

🥗Healthier: green onion

💰Cheaper: yellow onion

Yellow onion is commonly available and less expensive.

Preheat the oven to 200 degrees Celsius.

Cut new season potatoes into chunks and place them on a baking tray.

Drizzle just over 1 tablespoon of olive oil over the potatoes.

Sprinkle a touch of salt and black pepper over the potatoes.

Place the potatoes in the oven for 15 minutes to start coloring.

After 15 minutes, add pancetta to the potatoes and mix everything together, then return to the oven for another 5 minutes.

Remove the tray from the oven and check the potatoes and pancetta for crispiness.

Slice red onion and garlic into thin slithers and add them to the tray, stirring everything together.

Create a well in the middle of the tray for the salmon.

Trim the woody ends off the asparagus and lay them in the well as a trivet for the salmon.

Place trimmed salmon on top of the asparagus.

Drizzle a bit of olive oil over the salmon and add lemon zest using a fine grater.

Sprinkle a tiny bit of salt and black pepper over the salmon.

Add a splash of white wine vinegar over the salmon to help with the oiliness.

Return the tray to the oven at 200 degrees Celsius for a maximum of 15 minutes, ensuring not to overcook the salmon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens