Salmon, Crispy Potatoes and Garlic Almond Vegetables
Recipe Serves 4 people
Ingredients
- 2 tbsp oil, olive
- 500 g potato, medium skin on, cut into 8ths
- salt, table
- 400 g salmon, fillet, fresh
- 18 brussel sprouts halved
- 2 carrot cut into sticks
- 3 clove garlic finely chopped
- 20 g almonds, flaked
- 1 lemon juiced
Instructions
- Pre-heat oven to 220°C. Place potatoes in a saucepan of boiling water and boil, covered, for 10-15 minutes or until soft. Drain and toss well in a colander to get rid of the excess water and until they start to look ‘fluffy’.
- Toss the potatoes in 1/2 tbsp of the olive oil and half of the salt. Line an oven tray with baking paper. Evenly spread the potatoes on the baking paper and cook in the oven for 30 minutes or until golden and crispy.
- While the potatoes are baking, heat a non-stick fry pan over medium heat. Add 1/2 tbsp of the olive oil and cook the salmon fillets, skin side down for 4 minutes or until the skin is golden and crispy. Turn the salmon and cook for a further 3 minutes or until cooked to your liking. Remove from the heat and cover until serving time.
- Heat the remainder of the olive oil in the pan, add the carrots, brussel sprouts, garlic and almonds and sauté over medium-high heat for 3-4 minutes or until the almonds are golden.
- Evenly divide the potatoes, salmon and vegetables among serving plates and drizzle with a small amount of lemon juice. Enjoy!
Tried this recipe?Let us know how it was!