METHODPre-heat the oven to 200°C
Wash but don’t peel the Butter Gold Potatoes.
Slice into 8mm thick slices (approx!).
Grease a baking tray with a little olive oil on a piece of kitchen towel.
Place the Butter Gold slices on the tray, drizzle with a tiny bit more olive oil, add some black pepper and pop in the oven.
Meanwhile, place a large piece of foil in a suitable, ovenproof dish.
Place the salmon fillet in the middle of the foil and add the tomatoes.
Drizzle over the runny honey, the soy sauce and add the green beans and sweetcorn.
Seal the foil into a parcel ensuring there is enough room for steam to circulate around inside.
Place this next to the potatoes in the oven and bake together for 30 minutes.
Super healthy and delicious!
Serves: 1
Preparation: 10 mins
Cooking: 30 mins
2 medium sized Albert Bartlett Butter Gold Potatoes
1 salmon fillet per person
handful of green "French" beans
Handful of sweetcorn
2 small vines of piccolo or cherry tomatoes
1 tsp runny honey
1 tsp soy sauce
Freshly ground black pepper