This light and refreshing traybake recipe makes for the perfect lunchtime treat, or pair with a glass of rosé and enjoy outside on a hot summer's evening for maximum happiness.
Salmon fillets get cooked on top of roasted leeks and radishes, then drizzled with a zingy caper dressing and served with watercress for freshness. Who said healthy means boring?!
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Cal/Serv:
379
Ingredients
2
medium leeks, trimmed
1Tbsp.
olive oil
150g
radishes, trimmed and halved
4
salmon fillets, about 120g each
Large handful watercress
For the dressing
3Tbsp.
baby (non-pareilles) capers, drained, plus 11/2tbsp brine from the jar, keep separate
3Tbsp.
olive oil
1tsp.
Dijon mustard
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Slice
the leeks into chunky
1.5cm rounds. Arrange in
a single layer in the base
of a medium roasting tin,
drizzle over 1/2tbsp oil
and season with salt and
freshly ground black
pepper. Roast for 15min,
until the leeks are
starting to soften.
Step 2Meanwhile, for the
dressing, pat the capers
dry with kitchen paper.
Heat 1tbsp oil in a small
frying pan over high
heat. Add the capers
and fry for 5min, stirring
occasionally, until
crispy. Remove pan from
the heat and set aside
until needed.
Step 3Add the radishes to
the roasting tin and
arrange the salmon
fillets on top. Drizzle
over the remaining 1/2tbsp oil and generously
season the salmon.
Return to the oven for
15min, or until the fish
is cooked through.
Step 4Meanwhile, make
the dressing. In a small
bowl, whisk together
the remaining 2tbsp
oil, mustard and caper
brine with plenty of
seasoning. Stir in the
crispy capers. Scatter
the watercress around
the salmon and spoon
over the dressing. Serve.
Pair with some crusty bread to mop up the juices, or just serve it as is for a light, carb-free dinner.
Trout or cod fillets would also work well here. If you're not a fan of fish then try with skin-on chicken thighs instead.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
Alice Shields is Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
