Lemon Baked Salmon
- Serves 4
- 20 minutes
- 4 Quinlan’s Fish Salmon Darnes
- Olive Oil
- Parsley
- 8 potatoes
- Asparagus
- Garlic
- Salt
- Lemon
- Pre-heat the oven to 200c/180c fan/ gas mark 6. Place a sheet of baking paper on a roasting tray
- Slice the lemon into thin, round slices. Roughly chop the fresh parsley and the garlic clove together.
- Place the salmon darnes on the tray. Place a lemon slice on top of the salmon darnes. Sprinkle the parsley and garlic mix on top. Season with salt and pepper.
- Bake in the pre-heated oven for 25 to 30 minutes, or until cooked through.
- Meanwhile, add the baby potatoes to a small saucepan of water. Bring to the boil and simmer for 10 to 12 minutes, or until the potatoes are tender. Set aside until ready to serve.
- When the salmon is nearly done, heat a little olive oil in a griddle or frying pan. Trim the asparagus spears and add them to the pan, frying for 4 to 5 minutes.
- Serve the asparagus and new potatoes alongside the lemon baked salmon.