Baked salmon with leeks, potatoes & lemon

Name: Baked salmon with leeks, potatoes & lemon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 medium essential Waitrose Potatoes, unpeeled and cut into small pieces2 lemons, 1 cut into wedges, 1 juiced2 tbsp olive oil500g pack leeks, washed, trimmed, thickly sliced1 tbsp finely chopped rosemary50g essential Waitrose Pitted Green Olives, drainedWaitrose 4 Scottish Salmon Fillets, skinned200ml Cooks’ Ingredients Vegetable or Fish Stock; 4 medium essential Waitrose Potatoes, unpeeled and cut into small pieces2 lemons, 1 cut into wedges, 1 juiced2 tbsp olive oil500g pack leeks, washed, trimmed, thickly sliced1 tbsp finely chopped rosemary50g essential Waitrose Pitted Green Olives, drainedWaitrose 4 Scottish Salmon Fillets, skinned200ml Cooks’ Ingredients Vegetable or Fish Stock

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Prep Time: 10

Cook Time: 30

Total: 40

Servings: 4

Baked salmon with leeks, potatoes & lemon

Ingredients

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4 medium essential Waitrose Potatoes, unpeeled and cut into small pieces2 lemons, 1 cut into wedges, 1 juiced2 tbsp olive oil500 grams pack leeks, washed, trimmed, thickly sliced1 tbsp finely chopped rosemary50 grams essential Waitrose Pitted Green Olives, drainedWaitrose 4 Scottish Salmon Fillets, skinned200 milliliters Cooks’ Ingredients Vegetable or Fish Stock4 medium essential Waitrose Potatoes, unpeeled and cut into small pieces2 lemons, 1 cut into wedges, 1 juiced2 tbsp olive oil500 grams pack leeks, washed, trimmed, thickly sliced1 tbsp finely chopped rosemary50 grams essential Waitrose Pitted Green Olives, drainedWaitrose 4 Scottish Salmon Fillets, skinned200 milliliters Cooks’ Ingredients Vegetable or Fish Stock

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Instructions

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1. Heat the oven to 220°C, gas mark 7. Put the potatoes and lemon wedges into a large roasting tin, toss with 1 tbsp oil and seasoning. Roast for 15 minutes. Meanwhile, toss the leeks, rosemary and olives with the remaining oil. Season the fish. 2. Stir the leek mix into the potatoes then put the salmon on top of the vegetables. Pour in the stock and splash the lemon juice over the fish. Roast for a further 15 minutes, or until the fish is just cooked, and the potatoes are tender and golden on top.Cook’s tip Finely chop the leftover rosemary and the grated zest of lemon (before juicing) and mix with some sea salt, coarsely ground black pepper and a little crushed garlic. This makes a delicious seasoning.