Crispy Skinned Salmon with Roasted Beetroot and Capsicum
- Step 1
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.
- Step 2
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.
- Step 3
To Serve: 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.
- 260g Tassal Fresh Tassie Salmon, 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