Here’s an easy recipe for a delicious dish of salmon, asparagus and potatoes. Treat yourself to 3 healthy meals prepared in 40 minutes all for about £7: The Perfect Uni Meal!
To prepare: 10 minutes
To cook: 30 minutes
Ingredients You’ll Need
3 Salmon fillets
9 Baby yellow-skin potatoes
Balsamic mustard (or dijon mustard mixed w balsamic vinegar)
How to Make it
Preheat the oven.
Wash and quarter 9 baby potatoes.
Coat the potatoes in 1.5 tbsps of olive oil, a pinch of salt and pepper, a sprinkle of rosemary, and a dash of lemon juice (I also added chilli flakes for extra seasoning).
Spread the potatoes out on a baking tray and place it in the oven at 350 C for 15 minutes.
While the potatoes are in the oven, wash and cut the ends off of the asparagus and coat in 1 tbsp of olive oil, salt, pepper, and lemon juice.
In a small bowl, mix together 3 tbsps of maple syrup with 1 tbsp of balsamic mustard.
Place the salmon in a baking tray and coat them in the maple glaze. Add pepper and salt to your liking.
If you’re missing any of these ingredients, simply mix together some olive oil, lemon juice and herbs like dried oregano, basil, and rosemary. They’ll work nicely, though with this option I’d recommend that you marinate the salmon overnight as this will increase the flavour.
At this point, your potatoes should have been in the oven for 15-20 minutes.
Move the potatoes to one side of the baking tray to make space for the asparagus. Place your salmon in the oven as well.
Both the salmon and asparagus should take 15 minutes to cook, following which you can remove everything from the oven and serve.
Always check that your salmon is cooked. With a fork, make a small cut in the middle of one of the salmon fillets. If it’s cooked it should be flaky and not gooey.
Check the potatoes as well before removing them from the oven. If you can easily slice through one slice with a knife, they are ready.
Have you tried this recipe? Let me know in the comments below how it worked outfor you or upload your pictures to Instagram #StudentRecipeNailed.
Recipe and photos: Jocasta Marshall
Meet me, Jocasta!
I am a Canadian who loves traveling, sports, and anything creative. I moved to the UK to pursue a degree in law at the University of Sussex located in Brighton.
I have moved and traveled a lot in my short life, which has resulted in my love of meeting new people and experiencing different cultures. I joined the MESH-ED team in part due to my love of writing, but also in hopes of sharing my experiences to help fellow students and adventurers alike.