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Ingredients
Method
- 2 small onions, quartered
- 2 red onions, quartered
- 2 tbsp olive oil
- 1 leek, sliced
- 4 trimmed spring onions
- 2 salmon fillets, about 200g each
- Olive oil, for drizzling
- Tip the onions into a roasting tin and drizzle with oil. Season well, toss to coat, and roast for 10 mins at 200C. Toss in the leeks, and roast for 15 mins more.
- Lay the spring onions in the tin with the fish fillets on top, skin-side down. Season and drizzle with more oil, and roast for 10 mins or until cooked through. Serve the salmon on a bed of the collapsed vegetables, drizzled with olive oil and scattered with chopped parsley, if you fancy.
40 mins
2 serving
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