Preparation
- Boil the baby potatoes till fully cooked , drain and cut in half
- Preheat the oven to180c
- Drizzle a little of the olive oil onto a roasting tray and season the tray. Place the salmon , skin side up and scatter the potatoes, courgettes and tomatoes around, followed by the rosemary , then season. Dot the butter around along with the remaining olive oil and balsamic vinegar.
- Place into the oven for 12 minutes
- Remove the salmon to warm plates, remove the rosemary and throw away, swirl around the remaining ingredients in the tray to coat in the juices and then serve with the salmon.
When I come home from a hard day’s work I want to have good tasty uncomplicated food that doesn’t generate lots of washing up. This salmon is the business, the taste of an Irish summer like we used to have!