Salmon & Chunky Wedges
Ingredients
4 Tassal Tasmanian salmon fillets, skin off
1kg Desiree potatoes
1 Tbsp sea salt flakes
2 tsp Cajun seasoning
2 Tbsp olive oil
100g tartare sauce, to serve
2 lemons, sliced into wedges, to serve
Method
Pre-heat oven 200˚C. Wash and dry potatoes. Cut into chunky wedges. Place wedges in a large bowl with half the olive oil and toss well to coat. Sprinkle over the salt and seasoning, toss well to ensure an even coating. Spread wedges in a single layer onto an oven tray lined with baking paper and cook in pre-heated oven for 15 minutes. Sprinkle the salmon fillets lightly with Cajun seasoning and place onto an oven tray lined with baking paper, spraying each portion with a little olive oil. Place the salmon into the oven with the wedges and cook for a further 10 minutes. Serve hot with tartare sauce and a wedge of lemon.
