This oven-baked salmon dish has strong syrupy flavours and makes a lovely alternative to a Sunday roast. You'll also have plenty of leftovers to make another tasty meal in the week, such as a simple salmon and chive bruschetta, lentil salad with yogurt or an easy pizza for a quick Friday night dinner.

Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Line a big roasting tray with nonstick baking paper. In a bowl, toss the potatoes and carrots in the olive oil, and season with salt and black pepper. Spread out in the roasting tin and cook for 20 minutes.

Meanwhile, place the maple syrup, balsamic vinegar and thyme in a small pan. Bring to the boil and then let it bubble away for 10-12 minutes until syrupy. Remove from the heat.

Remove the roasting tin from the oven and, using a spoon, push the vegetables to the edges of the pan. Place the salmon in the middle and brush with half the glaze. Return the dish to the oven and bake for 10 minutes. Remove and add the courgettes around the edge. Brush the salmon with the remaining glaze and bake for a further 10 minutes, until everything is cooked through. Slice the salmon and serve with the vegetables.


Ingredients
300g (10oz) baby new potatoes, quartered
2 carrots, cut into 2cm discs
1tbsp olive oil
75ml (3fl oz) maple syrup
50ml (2 fl oz) balsamic vinegar
4 sprigs thyme
1kg (2lb) side salmon
1 courgette, cut into 2cm discs



Notes
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