Golden Seared Salmon Fillet

Nutrition per serve

Ingredients

• 2pcs potato
• 250g cherry tomatoes
• 1pcs onion
• 1bunch thyme
• 75g green beans
• 1pcs chicken-style stock cubes
• 2pcs Tasmanian salmon fillets
• 34ml olive oil
• 5ml plain flour
• 250ml (1 cup) boiling water

Method

1. Step 1 — Roast potato wedges
   Preheat the oven to 200C, fan-forced. Line an oven tray with baking paper. (Speed things up: If you have an air fryer, use it to cook the wedges instead of using the oven.) Cut the unpeeled potatoes into 2cm-thick wedges. Put the potato on the lined tray, drizzle with 3 tsp olive oil, season with salt and pepper and toss to coat. Roast for 18 mins.
2. Step 2 — Prep ingredients
   While the wedges are roasting, halve the tomatoes. Thinly slice the onion. Strip the thyme leaves, discarding the tough stems. Trim the beans and halve.
3. Step 3 — Roast tomatoes
   Once the wedges have roasted for 18 mins, add the tomatoes to the tray, drizzle with 2 tsp olive oil and season with salt and pepper. Roast for a further 8-10 mins until the wedges are tender and golden and the tomatoes are softened.
4. Step 4 — Make onion-thyme sauce
   Meanwhile, heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the onion, stirring regularly, for 3-4 mins until softened. Add 1 tsp flour and cook, stirring, for 1 min or until golden. Add ½ tsp thyme*, then gradually add 250ml (1 cup) boiling water, stirring constantly to prevent lumps forming. Crumble in 1 stock cube*, stir, then bring to a simmer.
5. Step 5 — Cook salmon
   SALMON OPTION Heat 2 tsp olive oil in a small frypan over high heat. Cook the salmon, skin-side down, for 3 mins or until skin is crisp and golden. Reduce the heat to medium-high, turn and cook, flesh-side down, for a further 2-3 mins until just cooked or cooked to your liking.
6. Step 6 — Cook beans and serve
   While the salmon is cooking, add the beans to the onion-thyme sauce and cook, covered, for 3-4 mins until the beans are tender and the sauce is thickened. Divide the salmon, wedges, tomatoes and sauce among plates to serve.

Allergens

Gluten, Wheat, Fish