Salmon and Summer Vegetable Bake

I really enjoy this dish so I thought I had better hurry up and get it posted before what we had of a summer was a long distant memory.  It already seems like months ago as the howling wind and rising flood waters surround me and the heating went on last week but this dish allows me to cling to lighter summer eating while still being warm, filling and very satisfying.

If you’re lucky enough not to have had all your crops eaten by slugs or birds or trampled by workmen (I don’t want to talk about it) then you can use courgettes, tomatoes and potatoes you grew yourself.  The rest of us will just have to look on enviously! (Although I still have hopes I’ll find some potatoes that the slugs haven’t had!)

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Other than the flavours of this dish one of the delightful things about it is that you can, if you want, just throw it all in a roasting dish and bung it in the oven.  Minimal prep work is required and 45 minutes later dinner is served with no fuss and no extra dishes!  If you would prefer your tomatoes and courgettes to hold their shape a little more then you can precook the potatoes a bit by steaming them for 10 minutes and then cooking everything for 30 minutes.  For a family supper I wouldn’t bother, if you were cooking to impress then may be I would.

Another thing I like is that you don’t need any kind of sauce.  I am terrible for always needing something like mayo, ketchup or gravy if there isn’t a proper ‘sauce’ with something but the cream cheese topping does a delightful job of keeping everything moist and full of flavour.

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Serves 2 (can be scaled up or down to whatever capacity your roasting dish can hold!)

2 salmon fillets
1 tsp green pesto
4 tbsp cream cheese
2 tbsp bread crumbs (Feeling lazy? Panko work nicely too)
1 large courgette, cut into batons
2 handfuls of cherry tomatoes (whatever seems a suitable portion)
2 handfuls of new potatoes*
1 lemon sliced into quarters
1 tbsp olive oil
salt and pepper to taste

– Heat the oven to gas mark 6/200C.
– Take a large roasting tin and pour in the olive oil.  Tip in the courgettes, tomatoes and potatoes and toss in the oil to coat.
– Mix the pesto and cream cheese together and spread on top of the salmon fillets.
– Sprinkle the bread crumbs on top of the cream cheese.
– Nestle the salmon between the vegetables.
– Give everything a good sprinkle of salt and pepper and add the lemon wedges to the dish.
– Cover with foil and pop it in the oven for 45 minutes.
– Test the potatoes to check they’re done.  A sharp knife should slide in smoothly.
– Serve, a nice crust bread would go well with this dish to soak up the juices.

*Alternative – Steam the potatoes for 10 minutes before tossing in the oil with the other vegetables.  Then only bake the dish for 30 minutes.

 

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