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Baked Salmon with Herb Salad
- Step 1
Cook Tassal salmon and diced pumpkin with a little olive oil in oven at 180°C for 30 minutes.
- Step 2
While the salmon is cooking put the lemon juice, parsley, basil, garlic, mustard and olive oil in a food processor and blend together to make a smooth sauce.
- Step 3
Rinse the cannellini beans and gently heat in a small saucepan until warm.
- Step 4
Add half of the sauce to the beans and then toss with the rocket and add roasted pumpkin.
- Step 5
Use the rest of the sauce to pour over the salmon fillets and serve.
4 x 260g Tassal Tasmanian Fresh Salmon fillets – skin off
2 cups butternut pumpkin, diced
Juice of ½ lemon
2 tbsp. flat parsley, finely chopped
2 tbsp. basil, finely chopped
1 garlic clove, crushed
1 cup cannellini beans
4 cups rocket
Recipe Credit – Susie Burrell