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Baked Salmon with Roast Veggies
- 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.
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