Method
1. Preheat the oven to 200°C / Fan 180°C / Gas 5.2. Roast the base veg:
On a large roasting tray, arrange the cooked new potatoes and tenderstem broccoli. Drizzle with 1 tbsp olive oil and roast for 10 minutes.
3. Make the herby crumb:
In a frying pan, gently fry the panko breadcrumbs in the butter and the remaining 1 tbsp olive oil until golden. Tip into a bowl and stir in the chopped parsley and dill.
4. Assemble the tray bake:
After 10 minutes, remove the tray from the oven.
o Scatter the cooked puy lentils over the roasted veg.
o Nestle the salmon fillets on top.
o Dot the baby plum tomatoes around the tray.
o Spoon the herby crumb over each salmon portion.
o Sprinkle over the Opies Green Peppercorns.
5. Roast to finish:
Return the tray to the oven for 8–10 minutes, or until the salmon is cooked through and flaking.
6. Garnish & Serve:
Finish with a scatter of fresh parsley and a generous grating of lemon zest. Serve straight from the tray for a relaxed, vibrant centrepiece.
Ingredients
• 4 x 150g salmon fillets (skin off)
• 2 tbsp Opies Green Peppercorns
• 4 tbsp panko breadcrumbs
• Small handful of chopped parsley and dill
• 2 tbsp olive oil
• 20g butter
• 10 sliced, cooked new potatoes
• 8 tenderstem broccoli spears
• 12 baby plum tomatoes
• 100g cooked puy lentils
• Zest of 1 lemon
• Extra chopped parsley, to garnish
