Salmon Tray Bake
What you need (serves 4)
40 grams sundried tomatoes finely chopped (if in oil, pat dry)
80g butter at room temperature
1/2 teaspoon fennel seeds roughly crushed
1 lemon, zest and the rest in wedges
300g broccolini cut into 3cm pieces
2 x 400 g butter beans
4 Salmon fillets
80g butter at room temperature
1/2 teaspoon fennel seeds roughly crushed
1 lemon, zest and the rest in wedges
300g broccolini cut into 3cm pieces
2 x 400 g butter beans
4 Salmon fillets
What you need to do
Add chopped tomatoes, fennel seeds, lemon zest and cracked black pepper to butter, mash to combine. Spoon onto glad wrap, roll into cylinder to enclose and refrigerate.
Heat oven to 180 degrees Celsius. Par cook broccolini. On a large baking tray or dish, arrange the broccolini, butter beans and nestle in the salmon fillets. Add quartered lemon slices. Slice the sundried tomato butter and arrange on top of the salmon fillets and vegetables. Season and roast 15 mins or until fish is flaking. Serve fish onto plates, toss vegetables in the tray juices add to plates with the lemon wedges. Suggest a side serving of wedges and a glass of chardonnay.
