Baked Salmon with Herb Salad

METHOD

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.

Ingredients:

2 x 300g 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