One pan salmon with roast asparagus

hugsee

One-Pan Salmon with Roast Asparagus

Ingredients
400g new potatoes with skins, halved if large
2 tbsp olive oil
10 asparagus spears, trimmed and halved
2 handfuls cherry tomatoes or baby plum tomatoes
1 tbsp balsamic vinegar
2 raw salmon fillets, about 140g each
Fresh ground pepper, salt, garlic powder (optional) to taste as desired
Handful fresh basil leaves

Preparation
1. Heat oven to 220C/fan 200C/gas mark 7. Tip the potatoes and 1 tbsp oil into a large oven-proof dish. (If increasing recipe, a large, deep roasting pan will be perfect.) Roast the potatoes for 20 minutes until they begin to brown. Toss the asparagus in with the potatoes, then return to the oven for an additional 15 minutes.
2. Add the tomatoes and vinegar and nestle the salmon amongst the vegetables, not atop them. Drizzle with the remaining olive oil and return dish to oven for a final 10-15 minutes until the salmon is cooked. Scatter dish with chopped fresh basil leaves and serve.

Note: There are more potatoes than a recommended serving for the 100g p/day carb diet for pre-operative bariatric patients. 4 egg-sized new potatoes or their equivalent - if potatoes are smaller - will work just right! (and cut the grand total carb count from the listed amount below.)

Nutritional values per serving:
483 kcal, 33g protein, 34g carb, 25g fat, 4g sats fat, 3g fibre, 6g sugar, 0.24g sodium

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