Lemon and Tarragon Salmon with Crushed New Potatoes and Summer Veggies

This is one of my favourite salmon recipes because it’s fresh and zingy and REALLY easy. Until recently, I was a bit of a novice when it came to salmon, but I’ve recently been getting a bit more experimental. Lemon and tarragon go really well together and the whole lot together makes for a delicious, nutritious meal.

For two people, you will need:

2 quality salmon fillet steaks
handful of fresh tarragon leaves
1 lemon
half a cup of white cooking wine (just use cheap white)
new potatoes
olive oil
salt and peper
veggies of your choice (I used Chantenay carrots, tenderstem broccoli, and fine green beans)

Pre heat your oven to 180°c.
To start with, pop your salmon steaks on a large piece of foil on a baking tray and fold up the edges. Season lightly with salt and pepper, and squeeze some lemon juice on top, pour the white wine into the foil and over the salmon. Now arrange most of the tarragon and some slices of lemon on top (as per the photo). Fold the foil over so it creates a sealed tin foil package and pop in the oven.
Next, boil your new potatoes until nice and cooked. This takes about 15-20 mins.
After 5 mins ish, pop your veggies on to steam. I usually do carrots and green beans first for about 10-15 mins, then add the broccoli for about 5 mins at the end.
After 20 mins, check the salmon by carefully opening the package and poking a bit of the fish. If it’s pink and flakey, it’s done. Remove from the oven and put to one side.
When your potatoes are done, grab a fork and lightly crush them. You’re not mashing them, you’re just squashing each one a little bit until they’re halfway to being mashed. Pour in some olive oil, some torn tarragon leaves, and some salt and pepper and crush until it looks tasty.
To serve, pop your potatoes on the plate and lay the salmon on top. Serve your veggies on the side and eat with a big glass of white wine (though preferably not the cheap stuff you just cooked with!) :)

Enjoy!