On the stall · Calabrese broccoli
Salmon, broccoli and potato traybake
Minutes
35
Serves
2
Ingredients
7
Diet
Gluten-free · Low-FODMAP portion
One tray, one dressing. Keep to about 75 g of broccoli heads each if you're in a low-FODMAP phase.
Ingredients
400 g small waxy potatoes
2 tbsp olive oil
1 head broccoli
2 salmon fillets
1 lemon
1 tsp Dijon mustard
A small bunch of dill
Salt and pepper
Method
Heat the oven to 200°C (180°C fan). Halve the potatoes, toss them in half the oil and roast for 20 minutes.
Cut the broccoli into florets; if you’re following a low-FODMAP phase, use the heads and keep the stalks for another day. Add the florets and the salmon to the tray, drizzle with the rest of the oil and roast for 12 minutes, until the salmon flakes.
Whisk the lemon juice, mustard and chopped dill with a spoonful of water and pour it over everything on the tray.
General recipe, not individual advice. Check labels for allergens.
