with roasted potatoes
A sweet and juicy apple salad adds something special to this already impressive dinnertime salmon dish.
Allergens
Utensils
Tags
Salmon
200 grams
Baby Potatoes
500 grams
Italian Herbs
0.5 sachet(s)
Garlic
2 unit(s)
Salad Leaves
40 grams
Balsamic Glaze
1 sachet(s)
Greek Style Cheese
100 grams
Tomato
2 unit(s)
Apple
1 unit(s)
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 and core the apple. Thinly slice. Peel the garlic cloves (keep them whole).
- Roughly chop the tomatoes.
- 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 apple 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.
2849
kJ
Energy (kJ)
681
kcal
Energy (kcal)
34.8
g
Fat
12.1
g
of which saturates
61.8
g
Carbohydrate
14.8
g
of which sugars
0.8
g
Dietary Fiber
34.7
g
Protein
80
mg
Cholesterol
4.18
g
Salt
