MC - Orange & fennel baked salmon with new potatoes

Updated at: Thu, 17 Aug 2023 13:55:15 GMT

Step 1

Preheat the oven to 200C / gas mark 6 and boil a kettle.

Step 2

Trim the green beans, cut the baby potatoes in half lengthways and cut the fennel into 1cm-thick slices.

Step 3

Remove the plum tomatoes from the vine.

Step 4

Remove the thyme leaves from the stalks and finely chop the stalks are soft (don't bother removing the leaves, just chop everything).

Step 5

Mix together the fennel, baby potatoes, chopped thyme, 2 tbsp oil and a pinch of sea salt and black pepper.

Step 6

Place in an ovenproof dish and roast in the oven for 15-20 mins until the potatoes are cooked through.

Step 7

To make the marinade; in a small bowl mix together the wholegrain mustard, maple syrup, smoked paprika, juice from the orange and a pinch of sea salt and black pepper.

Step 8

Once the potatoes are cooked through, scatter the pumpkin seeds over and place the salmon on top.

Step 9

Drizzle the marinade over each piece of salmon and dot the cherry tomatoes around the dish.

Step 10

Roast in the oven for a further 10 mins until the salmon is cooked through.

Step 11

Meanwhile, bring a pot of lightly salted water the boil.

Step 12

Simmer the green beans for 2-3 mins or until cooked but still retain a slight bite, then drain.

Step 13

To serve, spoon the roasted potatoes, fennel and salmon onto four warm plates and serve with a side of green beans.

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