Crispy Skinned Salmon with Roasted Beetroot & Capsicum
Ingredients
2 x 170g Tassal Tasmanian salmon portions, skin on
1 Tbsp olive oil
2 bunches baby beetroot, peeled & quartered
3 red capsicum, quartered
2 Tbsp olive oil
3 cloves garlic, sliced
2 small continental cucumbers, thinly sliced lengthways
100g lettuce leaves
1 lime, zested & juiced
2 Tbsp lemon oil
Method
Preheat oven to 180˚C. Toss the beetroot & capsicum in a large bowl with the sliced garlic and oil. Coat well. Roast the beetroot & capsicum in a large baking dish in a pre-heated oven at 180˚C for 40 minutes until beetroot is tender. Remove & cool. Heat oil in a large non-stick pan over a medium heat for 2 minutes. Cook salmon portions skin side down for 2 - 3 minutes, turn and cook for a further 2 minutes. Arrange the beetroot and capsicum in a bowl with the cucumber and lettuce. Top with the cooked salmon, drizzle with lemon oil & lime juice just prior to serving.
