Oven Baked Salmon with Herb Aioli & Crisp Roasted Rosemary Potatoes

METHOD

Step 1

Toss potatoes in olive oil then transfer onto a baking paper lined oven tray. Season generously with salt flakes and sprinkle over garlic cloves and rosemary sprigs. Bake in a preheated oven of 200°C for 40 mins.

Step 2

Brush the fillets of TASSAL Salmon with olive oil and season with freshly ground black pepper & salt. Remove potatoes from oven and give them a good toss & turn to crisp up the underside and move them along to one end of the tray. Place the TASSAL Salmon fillets skin side down onto the hot oven tray with the potatoes. Return tray to oven and cook for 10 mins or until the fish is just cooked through but still lightly pink. Remove from oven.

Step 3

To serve; divide potatoes, garlic and rosemary between 4 dinner plates and arrange a fillet of salmon on each plate. Spoon a little herb aioli over the fish and serve remaining sauce in a small dish to enjoy with the crispy potatoes. Serve hot with a green salad or steamed vegetables and enjoy!

Ingredients:

460g TASSAL Fresh Tassie Salmon, Skin-on
1kg baby potatoes, peeled & par-cooked in salted boiling water for 10 mins. then drained
1 tbsp olive oil
1 bulb garlic, unpeeled & broken into cloves
4 sprigs rosemary

1 tsp olive oil

Herb Aioli:
¾ cup whole egg Garlic Aioli
1 tsp finely chopped parsley
1 tsp finely chopped dill