Salmon Tray Bake with French Kiss Dip
Cherie Metcalfe
4
A fuss-free tray bake packed with tender salmon, golden roasted potatoes and colourful greens, all brought together with the bright, herby flavour of French Kiss. Served with a creamy French Kiss yoghurt dip, it's the kind of easy dinner that feels a little bit special without creating a mountain of dishes.
Ingredients
- 600g potatoes, chopped into bite-sized pieces
- 2 tablespoons olive oil
- 2 teaspoons French Kiss
- 1 teaspoon Man Grind Flakes
- 200g green beans, trimmed
- 1 head broccoli, cut into florets
- 1 red onion, cut into wedges
- 4 salmon fillets
- 1 tablespoon olive oil
- 2 teaspoons French Kiss
French Kiss Dip
- ½ cup yoghurt
- ½ cup sour cream
- 2 teaspoons French Kiss
- 1 tablespoon lemon juice
To serve
- Torn fresh herbs
- Lemon wedges (optional)
Directions
- Preheat the oven to 190°C fan bake.
- Add the potatoes to a large roasting tray. Drizzle with olive oil, sprinkle over the French Kiss Seasoning and Man Grind, then toss well to coat.
- Roast for 15 minutes, or until the potatoes are starting to soften and colour.
- Meanwhile, make the dip by mixing the yoghurt, sour cream, French Kiss Seasoning and lemon juice together in a small bowl. Set aside for at least 30 minutes if possible to allow the flavours to develop.
- Place the green beans, broccoli, red onion and salmon fillets in a large bowl. Drizzle with olive oil, sprinkle over the French Kiss Seasoning and gently toss to coat.
- Add the salmon and vegetables to the tray with the potatoes, spreading everything out in an even layer.
- Bake for a further 12–15 minutes, or until the salmon is just cooked through and the vegetables are tender.
- Spoon over the French Kiss dip, scatter with torn fresh herbs and serve with lemon wedges, if using.
