Salmon, Pancetta, Tomato and Asparagus Traybake

    10m prep time
    50m total time
    Easy level
    9 ingredients

This combination of flavours and ingredients works in perfect harmony. Sweet salmon, salty pancetta and juicy tomatoes. Customise this dish according to seasonality and availability. Courgettes, Peppers, and tender-stem broccoli all work brilliantly and cook at the same time. Also great with chicken thighs or other meaty fish if you don't fancy salmon.

Method

Based on 4 servings, adjust as needed.

Step 1

Preheat oven to 200°C/180°C fan. Line a large baking tray with baking parchment. Parboil the halved new potatoes in boiling salted water for 8 minutes. Drain and toss in half of the olive oil, dried oregano, salt and pepper. Tip the potatoes onto the lined baking tray and bake in the hot oven for 15 minutes.

Step 2

Remove the baking tray from the oven, increasing the temperature to 220°C/200°C fan. Lay the salmon fillets amongst the potatoes, scattering around the asparagus and the halved tomatoes. Season with a pinch of salt and a few twists of pepper. Drape over the sliced pancetta on top, drizzle over the remaining olive oil and put the tray back in the oven for 10 mins until the salmon is cooked through and the pancetta crispy.

Step 3

Squeeze over a little lemon juice and serve.
  • Ingredients
  • Based on 4 servings
  • 250g Asparagus Spears, trimmed 1 x Sainsbury's Asparagus Spears
  • 105g Sliced Pancetta, or parma ham 1 x Sainsbury's Italian Smoked Pancetta 105g
  • 2tsp Dried Oregano 1 x Sainsbury's Oregano 12g
  • 1 Lemon, juice of 1 x Sainsbury's Lemons
  • 3 tbsp Olive Oil 1 x Sainsbury's Olive Oil, Extra Virgin 500ml
  • Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
  • 750g New Potatoes, cut in half 1 x Sainsbury's Mini Potatoes 750g
  • 4 Salmon Fillets, 150g-180g 2 x Sainsbury's Skin on ASC Scottish Salmon Fillets x2 240g
  • 325g Baby Plum Tomatoes, halved 1 x Sainsbury's Baby Plum Tomatoes 325g
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