Salmon fillet: 100g (3.5 oz), Potato (baby or new): 100g (2/3 cup, diced), Spinach: 50g (1.5 cups, fresh), Cherry tomatoes: 80g (1/2 cup, halved), Lemon: 30g (2 slices), Garlic: 3g (1 clove, minced), Dill (fresh or dry): 2.5g (1 tsp, chopped or 1/4 tsp dried), Olive oil: 5ml (1 tsp), Salt and black pepper: to taste
1. Preheat oven to 165°C (330°F). In a bowl, toss 100g diced potatoes with 5ml olive oil, salt, and black pepper. Spread on a baking tray and roast for 20–25 minutes until golden and tender. 2. Meanwhile, place 100g salmon fillet on a sheet of baking parchment or foil. Top with 3g minced garlic, 2.5g chopped dill, 30g lemon slices. Season with salt and black pepper. 3. Arrange 80g halved cherry tomatoes around the salmon, fold the parchment to seal loosely, and bake on a tray for 16-18 minutes until the salmon flakes easily. 4. In the last 2-3 minutes, wilt 50g fresh spinach in a nonstick pan with a splash of water and a pinch of salt. 5. Serve the baked salmon with roasted potatoes, wilted spinach, and cherry tomatoes. Optionally, squeeze a bit of fresh lemon juice over the top before serving.
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