Becky Excell: Greek Ladolemono Salmon and Smashed Potato Traybake

50 minutes - 55 minutes

Serves 2

Extracted from Feel Good Gluten Free by Becky Excell (Quadrille, £22). Photography by Hannah Hughes

Med-style Greek smashed potatoes, sweet roast veg and juicy salmon, all glossed with ladolemono – a classic Greek lemon-and-olive-oil dressing mixed into a bright, zesty emulsion.

It doubles as a marinade and finishing sauce, so everything tastes citrusy and herby without extra faff. One tray, minimal washing up, and a next-level dinner that requires little effort.

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Method

Preheat the oven to 200ºC fan/220ºC (425ºF).

Lightly grease a large baking tray by spraying it with oil.

Par-boil the potatoes in salted water for 8–10 minutes until just tender, then drain and steam-dry for 1 minute.

In a small bowl, combine the ladolemono coating ingredients.

Pour one-third into a small jug (pitcher) for the salmon and keep two-thirds for the potatoes and veg.

Spread the par-boiled potatoes and the courgette, onion (or leek) and bell pepper on the greased tray. Gently press the potatoes with a potato masher to lightly smash. Brush generously with the larger portion of ladolemono and roast for 30 minutes until the edges begin to crisp.

Make space on the tray and add the salmon fillets skin-side down. Brush with some of the reserved ladolemono, then drizzle the rest over the veg. Roast for 12–15 minutes until the salmon flakes easily.

Serve with lemon wedges and herbs, if you like.

This can be stored in the fridge for up to 2 days in airtight containers; reheat the salmon and potatoes/veg in the oven or air fryer until piping hot.

DF, LF

TAKES 50–55 MINS