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Friday, 26 August 2016

Atlantic Salmon Fillets With Roasted Potato, Tomato And Basil Salad..


Atlantic Salmon Fillets With Roasted Potato, Tomato And Basil Salad anyone?

Cooking time: 35 mins

Serves: 4

Difficulty: Easy


Ingredients:
  • 4 Young’s Salmon Fillets
  • 6 tbsp olive oil
  • 1 red onion, sliced
  • 300g cherry tomatoes, halved
  • 1 tbsp balsamic vinegar
  • 400g new potatoes, sliced lengthways into 3
  • 3 tbsp fresh basil, chopped
  • Sea salt
  • Ground black pepper
  • Parmesan shavings to serve




Method:
  1. Preheat the oven to 200°C/180°C Fan/Gas Mark 6.
  2. Place the sliced potatoes on a baking tray, season with salt & pepper and drizzle with 2 tbsp olive oil, toss well and spread out evenly. Place on the top shelf of the oven for 25-30 minutes until golden brown.
  3. Heat 2 tbsp olive oil in a large frying pan over a medium heat and place the salmon fillets skin side down in the pan. Cook for 4 minutes, turn and cook for a further 1 minute. Remove the salmon from the frying pan and place on a baking tray skin side up. Bake in the oven for 5 minutes.
  4. In the same pan, heat 1 tbsp olive oil and sauté the red onions for 2 minutes. Add the cherry tomatoes and cook for a further 3 minutes, then add the balsamic vinegar and cook for a further 40 seconds.
  5. Place the potatoes in a bowl with the tomato and onion mixture, add the basil & season with salt & pepper. Toss together gently to combine. Divide the potato salad between four plates & place the salmon on top. Drizzle with the remaining olive oil and serve.

Serve with Parmesan shavings.

Enjoy with a chilled glass of Pinot Gris.

*Recipe and recipe photography by Young's Seafood*

*No Payment was received*

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