Roasted Salmon & Vegetables
Ingrediënten
- 600 g sweet potatoes peeled and cut into wedges
- 1 large fennel bulb cut into 8 wedges
- 2 garlic cloves chopped
- small bunch of parsley chopped
- 2 tablespoons olive oil
- 1 tablespoon chopped mint
- 4 salmon fillets about 125 g each, skin scored 3 times
- grated rind and juice of 1 lemon
- pepper
- To serve
- 25 g Parmesan cheese shavings
- lemon wedges
Instructies
- Cook the sweet potatoes and fennel in a saucepan of boiling water for 4 minutes, then drain.
- Transfer to a roasting tin and sprinkle with the garlic, pepper, half the parsley and the olive oil.
- Toss together.
- Roast in a preheated oven, 220°C (425°F), Gas Mark 7, for 20–25 minutes until the vegetables are tender and golden.
- Meanwhile, rub the remaining parsley and the mint into the scored salmon skin.
- Set aside.
- Lay the salmon, skin side up, on top of the vegetables, sprinkle with the lemon rind and juice and roast for a further 15 minutes, or until the fish is cooked through and the vegetables are tender.
- Sprinkle with the Parmesan shavings and serve with lemon wedges.
Notes / Tips / Wine Advice:
For fennel & salmon soup,
heat 1 tablespoon olive oil in a pan, add 2 chopped shallots and fry for 2–3 minutes. Add 400 g new potatoes and 2 chopped fennel bulbs and cook for a further 3–4 minutes. Pour in 900 ml gluten-free vegetable stock and simmer for 10–12 minutes until the vegetables are tender. Blend with a hand-hand blender, then return to the heat, season and drop in 400 g skinless salmon fillet, cut into chunks, and cook for 3–4 minutes until the fish is cooked through. Ladle into 4 bowls and serve sprinkled with chopped parsley.Calories per serving 325
Nutritional Information
Calories: 457 kcal
