Created by: Tassal Tasmanian Salmon
Serves: 2
Prep time: 15 minutes
Cook time: 55 minutes
Ingredients
- 2 portions (approx. 260g) Tassal salmon fillets, skin-on
- 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
Method
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.