Chorizo and Salmon tray bake

I was planning on making a South American rice dish this evening from a new cook book I have but not yet cooked from, when I realised I was lacking many ingredients - so this is an off the cuff dish - throwing together ingredients I thought would go well together. We love Spanish/Mediterranean flavours and this actually turned out very well. You could add some kalamata olives as well if you had some in the fridge. One I will make again. 

Serves 5

125g chorizo, sliced
200g mixed cherry tomatoes
2 handfuls of baby potatoes
400g tinned cannellini beans or butter beans, drained and rinsed

2 garlic cloves, finely sliced
2 tbsp olive Oil
50g sun dried tomatoes chopped
5 salmon fillets
1 lemon, zest and juice

Method

1. Preheat the oven to 180°C. In a pre-heated roasting dish add the potatoes with a glug of olive oil and sea salt. Roast for 25 mins.  
2. Mix the chorizo, sun dried tomatoes, cherry tomatoes, cannellini beans, garlic and 1 tbsp olive oil before adding it to the potatoes. Cook for 10 minutes.
3. Arrange the salmon fillets over the chorizo, tomatoes and beans. Drizzle with more olive oil and bake for a further 12-15 minutes, until the salmon is cooked to your liking.
4. Sprinkle over the lemon juice and zest and season to taste. Serve with salad and crusty bread to mop up the juices.