One Pan BBQ Salmon with Summer Vegetables by BBQ Explorers
Comments Off on One Pan BBQ Salmon with Summer Vegetables by BBQ ExplorersLooking for your next summer dish? Look no further! This One Pan BBQ Salmon with Summer Vegetables is light, fresh, easy and healthy.
For the cook, BBQ Explorers used our Stainless Steel Tri-Ply Roasting Pan and our hand-crafted chopping board. This range is perfect for the BBQ so check out what we love about it here. Plus, we have lots of amazing recipes from BBQ Explorers that you can cook up all year round. Shop our Stainless Steel Tri-Ply range here and also our hand-crafted chopping boards here.
Ingredients for the One Pan BBQ Salmon with Summer Vegetables
- 4 skin on salmon fillets
- 800g thinly sliced new potatoes
- Rapeseed oil for drizzling
- 100g panko breadcrumbs
- 1 egg
- 1 crushed garlic clove
- A handful of chopped basil & flatleaf parsley
- Chopped flatleaf parsley
- 2 lemons. Grate the zest of one and put to one side
- 200g asparagus tips
- 120g sugar snap peas
- 180g tenderstem broccoli
- Salt and pepper
Equipment
ProWare Kitchen Stainless Steel Tri-Ply Roasting Pan
Hand-Crafted Chopping Board (made by ProWare’s Robert!)
Cooking Method
- Set up your bbq up for indirect cooking and heat to 180C. You will need to cook with the lid on your bbq.
- Arrange the potato slices in the roasting pan and drizzle with rapeseed oil. Cook for 12 minutes, and then give them a toss and cook for a further 10 minutes.
- In a bowl, mix the panko breadcrumbs, garlic, lemon zest, salt, pepper, and egg and then add the chopped basil and parsley.
- Take the roasting pan off the heat. Season the potatoes and add the salmon fillets. Cover the salmon with the breadcrumb mixture.
- Arrange the sugar snap peas, broccoli and asparagus around the salmon and drizzle the vegetables with rapeseed oil.
- Put the roasting pan back on the bbq at a heat of 200C and cook for around 20 minutes, ensuring the vegetables are tender.
- Serve with lemon wedges.
