Name: Salmon fillet with roast vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: juice of 1 lemon; 3 tablespoon extra virgin olive oil; salt and freshly ground black pepper; 1 tablespoon chopped thyme or rosemary; 1 parsnip, peeled and cut into sticks; 2 carrots, peeled and cut into sticks; 1 fennel bulb, cut into quarters; 650 gram salmon fillet, skin on, bones and sinew removed, cut into 4 equal portions; extra chopped herbs, for garnish

Salmon fillet with roast vegetables

Gorgeous orange salmon looks exquisite plated with vibrant roasted veggies. An easy-to-prepare showstopper.

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Serves 4

Prep

15M

Cook

25M

Total

40M

Ingredients

juice of 1 lemon

3 tablespoon extra virgin olive oil

salt and freshly ground black pepper

1 tablespoon chopped thyme or rosemary

1 parsnip, peeled and cut into sticks

2 carrots, peeled and cut into sticks

1 fennel bulb, cut into quarters

650 gram salmon fillet, skin on, bones and sinew removed, cut into 4 equal portions

extra chopped herbs, for garnish

Method

1.Preheat oven to 200°C. In a small bowl mix together the lemon juice, olive oil, salt, pepper and herbs. Toss the parsnip, carrots and fennel in the flavoured oil to coat evenly.

2.Place vegetables in a baking dish and roast in the oven for 20 to 25 minutes, until they are golden and tender. Set vegetables aside and keep warm.

3.Reduce oven to 180°C. Season the flesh of the salmon with salt and pepper. Drizzle with a little olive oil. Place the salmon in the pan, skin side down. Cook for 5 to 8 minutes depending on how well cooked you like your salmon.

4.Serve salmon with a sprinkle of herbs, the vegetables on the side and some steamed greens.

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