Sumac Salmon & Potato Traybake

40 min · Easy · Serves 1

590 kcal per serving · 36g protein

Baby potatoes and cherry tomatoes get a head start in a hot oven, then salmon lands in the middle under a dusting of lemony sumac. Dill and yoghurt to finish.

Ingredients

• 130 g Skin-on salmon fillets
• 190 g Baby new potatoes, halved
• 125 g Cherry tomatoes
• 1 clove Garlic, lightly crushed
• 0.8 tsp Sumac
• 5 g Fresh dill
• 60 g Yogurt
• 0.8 tbsp Olive oil

Method

1. Heat the oven

   

   Heat the oven to 220°C.

2. Toss the halved potatoes

   

   Toss the halved potatoes, whole tomatoes and crushed garlic with the oil and seasoning on a lined tray, and roast 15 minutes until the potatoes are nearly tender — the tip of a knife should slide in with just a little resistance.

3. Salmon In

   

   Push the vegetables to the edges, nestle the salmon into the middle, season it, and dust the sumac over the whole tray.

4. Final Roast

   

   Roast 12–15 minutes more until the salmon just flakes when pressed gently with a fork and the tomatoes have burst.

5. Dill Shower

   

   Scatter over most of the dill.

6. Yogurt & Serve

   

   Serve with dollops of yogurt, the remaining dill and an extra pinch of sumac.