Pan-Fried Salmon and Lemon Potatoes

Nutrition per serve

Ingredients

• 1pcs potato
• 2clov garlic
• 1pcs lemon
• 1pcs tomato
• 1pcs Lebanese cucumber
• 2pcs Tasmanian salmon fillets
• 50g feta
• 30ml olive oil
• 10ml red wine vinegar

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled potato into 1cm-thick wedges. Crush or finely chop 2 garlic cloves. Finely grate the lemon zest, then cut into wedges. Combine 1 tbs olive oil and 2 tsp red wine vinegar in a large bowl and season with salt and pepper.
2. Step 2 — Roast potato
   Put the potato and half the lemon wedges on the lined tray, drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Roast for 20-22 mins until golden and tender.
3. Step 3 — Marinate salmon
   Meanwhile, cut the tomato into 2cm chunks. Halve the cucumber lengthwise and cut into 1cm chunks. Put the salmon, garlic, lemon zest and 2 tsp olive oil in a bowl, season with salt and pepper and turn to coat (see Make it yours).
4. Step 4 — Pan-fry salmon
   Heat a small frypan over high heat. Cook the salmon, skin-side down, for 3 mins or until the 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. Remove from the pan.
5. Step 5 — Serve up
   Add the tomato and cucumber to the dressing and toss to combine. Crumble over the feta. Squeeze the roasted lemon wedges over the potato. Divide the salmon, potato and salad among plates. Serve with the remaining lemon wedges to squeeze over. Enjoy!
6. Step 6 — Make it yours
   If you like a touch of sweetness, add 1 tsp honey to the salmon marinade.

Allergens

Sulfit, Fisch, Milch