Created by: Tassal Tasmanian Salmon
Prep time: 15 minutes
Cook time: 55 minutes
- 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
Preheat the oven to 180°C (fan forced).
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.
Add pumpkin, brussels sprouts, lemon wedges, garlic and rosemary sprigs. Return to the oven for another 20 minutes.
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.
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.