Eggs baked in tomatoes with crisp pancetta, basil and soldiers.
350g baby potatoes, cut into 5mm thick slices
4 tsp olive oil
Sea salt and freshly ground black pepper
180g green beans, trimmed
2 thick salmon fillets (about 400g total)
2 tsp harissa paste
85g pitted green olives, chopped
Pre-heat oven to 200 C.
Toss potatoes with half the oil, season and spread out on a baking tray. Roast for 15 minutes. Toss potatoes, then push them to one side of tray.
Toss green beans with remaining oil and place on tray.
Rub salmon with harissa, then add to tray. Bake for 12–15 minutes, or until salmon is cooked through to your taste.
Scatter with olives.
Credits: Images and recipes from One Pan Roasts by Molly Shuster Murdoch Books, RRP $35.00.
Photo Credits: Images and recipes from One Pan Roasts by Molly Shuster Murdoch Books, RRP $35.00.
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