Salmon with Crispy Potatoes, Samphire and Gremolata

Name: Salmon with Crispy Potatoes, Samphire and Gremolata
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 675 g baby new potatoes, unpeeled and sliced; 2 tbsp rapeseed oil; 4 × 150 g boneless, skinless salmon fillets; 4 × 150 g boneless, skinless salmon fillets; 2 cherry tomato vines, each one snipped in half; 40 g samphire; a knob of butter; juice of ½ lemon; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; a good handful of fresh flat-leaf parsley leaves, roughly chopped; 1 garlic clove, finely grated; finely grated rind of ½ lemon; 2 tbsp toasted pine nuts

Preparation info

Serves
4

Difficulty
Easy
Ready in
55 min

Appears in

Neven Maguire's Midweek Meals

By Neven Maguire

Published 2020

About

Samphire is a green vegetable that grows here and is a little like seaweed. The supermarkets are now stocking it in their herb sections, but you’ll also see it on most wet fish counters. Its crisp texture and salty taste work very well here in this traybake, but fine asparagus spears would also be a good substitute.

Ingredients

675 g baby new potatoes, unpeeled and sliced
2 tbsp rapeseed oil
4 × 150

Fish course
Gluten-free
Pescatarian

Method

Preheat the oven to 180°C (350°F/gas mark 4).

Put the potato slices in a colander and rinse in the sink under cold running water. Dry well with kitchen paper. Tip the potatoes into a large roasting tin lined with parchment paper and drizzle with half of the oil, then season wit