A filling family favourite, this salmon bake is packed full of healthy vegetables.
2 x 240g packs The Fishmonger salmon fillets
15g Grandessa Squeezy honey
15g finely chopped fresh herbs – choose between parsley, coriander, basil or a mixture
2 x spring onions
400g baby potatoes
220g pack green beans
1 x broccoli
1 x lemon – quartered
Sea Salt
A little sunflower oil
Preheat the oven to 200°c/400°f/gas 6.
Trim, wipe and chop the spring onions finely.
Mix with the chopped herbs in a bowl.
Lightly grease a baking sheet – put the salmon fillets on.
With a brush, spread the honey over the tops of the salmon.
Divide the herb mixture over the tops of the salmon.
Bake in the oven for 12 mins.
Meanwhile cook the potatoes in some slightly salted water for about 12 mins until tender.
Trim the beans and cook in some slightly salted boiling water for about 4 mins.
Cut the broccoli into 4 – cook in some slightly salted boiling water for about 5 mins.
Drain all the vegetables and serve with the salmon and a lemon wedge
