Baked Salmon with Roast Veggies

METHOD

Step 1

Preheat the oven to 180°C (fan forced).

Step 2

Place the potatoes and olive oil in an oven proof dish, season with salt and pepper and roast for 20 minutes or until starting to brown.

Step 3

Add pumpkin, brussels sprouts, lemon wedges, garlic and rosemary sprigs. Return to the oven for another 20 minutes.

Step 4

Brush the salmon with olive oil, season with salt and pepper and arrange amongst the vegetables. Return to the oven for the final 10–15 minutes.

Step 5

Remove from oven and allow to rest for a few minutes before serving. Plate salmon with the roasted vegetables, garlic and lemon wedges from the pan and steamed greens on the side.

Ingredients:

2 portions (300g) Tassal salmon fillets, skin-on
I ½ tbsp olive oil
4 baby chat potatoes
3-4 small chunks pumpkin, skin-on
6-8 brussels sprouts, halved
4-6 cloves (skin-on) or 1 bulb of garlic
½ lemon cut into wedges
2-4 rosemary sprigs
salt and freshly ground pepper