Roasted salmon with lemon potatoes & salsa verde

Cooking Fish Roasted salmon with lemon potatoes & salsa verde

This roast salmon with lemon-infused potatoes makes an excellent main for a Sunday lunch.

Lables: Low carb Low sodium Low sugar Egg free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. To make the salsa verde, combine the parsley, mint, basil, oil, garlic, anchovy, capers, vinegar and mustard in a small bowl. Season with salt and pepper.
  2. Preheat oven to 200°C. Reserve 2 teaspoons of the oil. Combine the potato, lemon juice, lemon rind and remaining oil in a 3.5-4L (14-16 cup) capacity baking dish. Bake in oven, tossing occasionally, for 20 minutes.
  3. Line a roasting pan with non-stick baking paper. Place the salmon in the lined pan. Drizzle over the reserved oil. Season with salt and pepper. Place in the oven and bake with the potato for 20-25 minutes or until the salmon flakes when tested with a fork and the potato is tender and slightly golden.
  4. Arrange the salmon and potato on a serving platter (see tip). Spoon the salsa verde along the salmon. Serve immediately.

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80ml olive oil
2kg Golden Delight potatoes , peeled, cut into 3cm pieces
80ml fresh lemon juice
1 tsp finely grated lemon rind
1 x 1.5kg skin-on salmon fillet, pin boned
1/2 cup chopped fresh continental parsley
1/2 cup chopped fresh mint leaves
1/4 cup chopped fresh basil leaves
80ml extra virgin olive oil
1 garlic clove, finely chopped
5 drained anchovy fillets, finely chopped
2 tbsp drained capers, rinsed, finely chopped
1 tbsp red wine vinegar
1 tsp Dijon mustard

Adv

Autors
Preparation time
30
Cooking time
45
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Fish
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