Love our recipes? Stay up to date and sign up to our newsletter.
Smokey Infused Salmon with Mash
- Step 1
Boil potatoes until tender. Drain and mash with butter and a little milk.
- Step 2
Meanwhile, preheat oven to 210°C (fan forced). Remove plastic film form the tray. Remove salmon and lightly oil on both sides. Place back into tray on soaker pad. Ensure fillets and separated for even cooking. Place skin side down in pan. Combine fennel seeds, thyme and salt. Sprinkle over salmon. Bake for 20 minutes or until fully cooked (Cooking times may vary between appliances).
- Step 3
Cook peas and broad beans in boiling water.
- Step 4
Enjoy smokey infused salmon with mashed potatoes and veggies.
1 x 300g Tassal salmon infusion , smokey
400g potatoes, peeled and chopped
1/2 tablespoon olive oil
1/2 teaspoon fennel seeds, crushed
1 teaspoon fresh thyme leaves, finely chopped
1 cup frozen peas
1/2 cup frozen broad beans