Food, glorious food! Hot sausage and mustard!

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

  • 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

  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*


No comments

Post a Comment

Blogger Template Created by pipdig