Baked Salmon with Pancetta, Potatoes, Tomatoes and Asparagus

By rossboys

Ingredients

• 4 Tbsp olive oil, plus extra for oiling
• 8 small gourmet or new potatoes
• salt and freshly ground pepper
• 2 tsp dried oregano
• 4 salmon fillets, ~ 5-1/2 to 6 oz each
• 20 spears of asparagus, trimmed
• 20 cherry plum tomatoes on the vine, halved
• 8 slices of pancetta or prosciutto
• juice of 1 lemon

Details

Servings 4
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

Preheat the oven to 375 deg. Line a large baking sheet with parchment paper and rub with a little oil. Slice the potatoes (with their skins on) to the thickness of about 1/8". Lay the potatoes over the baking sheet, trying not to overlap them too much. Sprinkle generously with salt and pepper and the oregano and drizzle with 2 Tbsp of olive oil. Put in the hot oven for 15 minutes.

Remove the baking sheet from the oven and increase the temperature to 425 deg. Lay the salmon fillets on top of the potatoes and scatter around the asparagus spears and tomatoes. Drape the pancetta over the top. Drizzle over the rest of the olive oil and put the pan back in the oven for an additional 10 to 15 minutes until everything is cooked through.

Squeeze over the lemon juice and serve immediately.