Lime Salmon baking tray edition

• Olive oil (for drizzling)
• 8 waxy potatoes, sliced
• 4 tsp The Spice Club Lemon Pepper Fish Mix
• 4 salmon fillets (125 grams each)
• 2 heads of broccoli florets
• Bowl of cherry tomatoes, halved (optional)
• Juice of 1 lime

Step 1: Prepare

• Preheat the oven to 200°C.
• Line a large baking sheet with baking paper or lightly grease with olive oil.

Step 2: Potatoes and broccoli

• Divide the potato slices and broccoli florets over the baking sheet. Sprinkle with olive oil.
• Roast the potatoes and broccoli in the preheated oven for 20 minutes.

Step 3: Add Salmon and Cherry Tomatoes

• After 20 minutes, remove the baking sheet from the oven and move the vegetables a little to the side. Place the salmon fillets on the baking sheet between the vegetables.
• Sprinkle 1 tsp The Spice Club Lemon Pepper Fish Mix over each salmon fillet and vegetables and sprinkle with lime juice.
• Optional: Divide the halved cherry tomatoes over the baking tray.

Step 4: Baking

• Place the baking sheet back in the oven and bake for a further 12-15 minutes, or until the salmon is cooked through and the vegetables are nicely roasted.

Step 5: Serving

• Extra tasty with an extra slice of lime for a fresh touch!