One Tray Greek Salmon (HC)
Ingredients
- 320g baby potatoes, halved
- 1 red onion, diced
- 1 green pepper, diced
- 12 cherry tomatoes
- 2 tsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- Black pepper for seasoning
- 2 salmon fillets, 110g approx. each
- 2 slices of lemon
- 60g feta cheese, crumbled
- 2 tbsp Tzatziki
- 1 tbsp fresh parsley, chopped (optional)
Instructions
Preheat the oven to 200°C.
Add the baby potatoes, red onion, green pepper and tomatoes to the baking tray.
Drizzle with the olive oil, add the paprika, garlic powder, oregano and black pepper, then toss well to coat. Spread out evenly and place in the oven for 15 minutes.
After 15 minutes, nestle the salmon fillet between the potatoes and vegetables. Top the salmon with a lemon slice and season lightly with black pepper.
Return the tray to the oven and cook for a further 12–20 minutes, or until the salmon is cooked through and the potatoes are tender.
Remove from the oven, crumble the feta over the tray, top with tzatziki and finish with fresh parsley if using.
Batch Cooking Tip: This recipe is ideal for batch cooking! To make multiple servings, increase the potatoes, salmon and vegetables based on the number of portions you need.
When scaling up the spices - increase the amount slowly, it is easier to add more seasoning later than to take it away.
Store leftovers in an airtight container in the fridge for up to 3 days.