Baked Salmon with Roast Veggies
Method
Preheat
Preheat the oven to 180°C (fan forced).
Bake
Place the potatoes and olive oil in an oven proof dish, season with salt and pepper and roast for 20 minutes or until starting to brown.
Add pumpkin, brussels sprouts, lemon wedges, garlic and rosemary sprigs. Return to the oven for another 20 minutes.
Brush the salmon with olive oil, season with salt and pepper and arrange amongst the vegetables. Return to the oven for the final 10–15 minutes.
Serve
Remove from oven and allow to rest for a few minutes before serving. Plate salmon with the roasted vegetables, garlic and lemon wedges from the pan and steamed greens on the side.
For more recipes from Tassal, visit
www.tassal.com.au/kitchen/recipes/
Ingredients
2 portions (300g) Tassal salmon fillets, skin-on
I ½ tbsp olive oil
4 baby chat potatoes
3-4 small chunks pumpkin, skin-on
6-8 brussels sprouts, halved
4-6 cloves (skin-on) or 1 bulb of garlic
½ lemon cut into wedges
2-4 rosemary sprigs
Salt and freshly ground pepper