One-Tray Salmon and Potatoes with Chimichurri

Ingredients

• 4 salmon fillets, about 150 g each
• 700 g baby potatoes, quartered
• 1 red onion, cut into wedges
• 1 red bell pepper, sliced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and black pepper
• 1 bunch parsley, finely chopped
• 2 garlic cloves, minced
• 2 tbsp red wine vinegar
• 4 tbsp olive oil
• 1 tsp dried oregano
• Lemon wedges to serve

Instructions

1. Heat the oven to 220°C. Toss potatoes, onion and pepper with 2 tablespoons of oil, smoked paprika, salt and pepper on a large tray. Roast for 20–25 minutes, turning once.
2. Mix parsley, garlic, vinegar, olive oil and oregano in a bowl. Season to make a spoonable chimichurri.
3. Nestle the salmon among the vegetables and roast for 10–12 minutes more, until the fish is just cooked and the potatoes are golden.
4. Spoon the fresh chimichurri over the tray after it comes out of the oven; do not roast the herbs, so they stay bright.
5. Serve with lemon wedges. The oven does the cooking here; the sauce is a fresh finish.

Kitchen note: Add lemon or fresh herbs just before serving to keep the flavours bright.