with roasted potatoes
A sweet and juicy peach salad adds something special to this already impressive dinnertime salmon dish.
Allergens
Utensils
Tags
Salmon
200 grams
Cherry Tomatoes
125 grams
Baby Potatoes
500 grams
Italian Herbs
0.5 sachet(s)
Garlic
2 unit(s)
Salad Leaves
40 grams
Balsamic Glaze
1 sachet(s)
Peaches
1 unit(s)
Greek Style Cheese
100 grams
Oil
1 tbsp
Salt
to taste
Pepper
to taste
Oil
to taste
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm chunks.
- Pop them in a large oven dish.
- Drizzle with oil and season with salt and pepper.
- Roast on the top shelf of the oven for 25 mins.
- Meanwhile, halve the peach and remove the pit. Cut each half into quarters. Peel the garlic cloves (keep them whole).
- Crumble the Greek style cheese into small pieces.
- In a salad bowl, combine 1 tbsp oil (per 2P) with the balsamic glaze, a pinch of salt and pepper. Mix well to combine.
- Just before serving, toss the salad leaves and peach pieces through the dressing.
- When the potatoes have cooked for 25 mins, add the tomatoes, garlic cloves, half a sachet of Italian herbs (per 2P) and half the Greek style cheese to the oven dish.
- Place the salmon on top. Season with salt and pepper.
- Bake on the top shelf of the oven for another 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
- Once everything is cooked, plate up the salmon.
- Mash the garlic with a fork and mix with the veg while still in the oven dish.
- Divide the salad and roast veg between plates.
- Finish the salad with a sprinkle of remaining Greek style cheese.
2580
kJ
Energy (kJ)
617
kcal
Energy (kcal)
34.9
g
Fat
13
g
of which saturates
40.4
g
Carbohydrate
17.7
g
of which sugars
8.2
g
Dietary Fiber
34.9
g
Protein
80
mg
Cholesterol
1.73
g
Salt
