Oven Baked Salmon

Ingredients

Ingredient	Amount	Unit
New Potatoes	2	pack(s)
Echalion Shallot	2	unit(s)
Flat Leaf Parsley	2	bunch(es)
Black Garlic Cloves	10	clove
Salmon fillet	4	unit(s)
Balsamic Vinegar	2	tbsp
Honey	2	tbsp
Water	150	milliliter(s)
Mustard Seeds	2	tsp
Sugar Snap Peas	2	pack(s)
Tenderstem Broccoli	2	pack(s)
Netherend Butter Unsalted	30	grams

Instructions

Step 1

Instruction

Preheat your oven to 220°C. Halve the new potatoes (no need to peel) and pop them on a lined baking tray. TIP: Make sure they are in a single layer so they can get crispy. Drizzle with a little oil and sprinkle with salt and black pepper. Toss until they are nicely coated, then roast on the top shelf of your oven for 15 mins.

Step 2

Instruction

Halve, peel and slice the shallot into thin half moons. Twist and tear the parsley bunch in half. Pick the parsley leaves from their stalks and finely chop. Finely chop the stalks (keep them separate). Squash the black garlic under the blade of a knife (it will break up more once cooked).

Step 3

Instruction

Once the potatoes have been cooking for 15 mins, remove from your oven and lower the heat to 180°C. Turn the potatoes over and lay the salmon on the tray next to the potatoes, skinside down. Season with salt and pepper. Use a second tray if your first tray is overcrowded! Roast the salmon and potatoes for another 15 mins. TIP: The fish is cooked when the centre is opaque. Once ready, remove and cover with foil to keep warm.

Step 4

Instruction

Meanwhile, heat a drizzle of oil in a saucepan on medium heat. Add the shallot and cook until softened, 6 mins. Add the black garlic and cook for 2 more mins. Use a wooden spoon to break it up as it cooks. Add the balsamic vinegar and allow to evaporate, then add the honey and parsley stalks. Stir and pour in the water (amount specified in the ingredient list). Simmer until syrupy, 5 mins. Take off the heat and set aside.

Step 5

Instruction

Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the mustard seeds and cook until they are starting to pop, then add the sugar snap peas and broccoli to your pan. Season with salt and black pepper and cook for 2 mins. Then add a splash of water, cover with a lid (or some foil) and steam-fry until the veggies are tender, 5-6 mins.

Step 6

Instruction

Warm up your sauce and stir in the butter so it melts. Spoon it onto your plate (in a semicircle sweep if you want to be fancy). Arrange the veggies on the plate and top with the salmon. Toss the parsley leaves through the potatoes and serve them next to your medley of salmon and veg. Enjoy!

Difficulty

Totally Doable (Level 2)

Nutrition

Item	Amount	Unit
Calories	1060	kcal

Allergens

Fish, Sulphites, Milk