Seared Salmon and Mojo Verde Sauce

Nutrition per serve

Ingredients

• 2clov garlic
• 1pcs potato
• 1pcs red onion
• 1pcs capsicum
• 150g green beans
• 10g Spanish seasoning
• 2pcs Tasmanian salmon fillets
• 30g pitted kalamata olives
• 1bunch parsley
• 23ml olive oil
• 30ml extra virgin olive oil
• 8ml red wine vinegar

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Finely chop the garlic, then using the flat side of the knife, mash to a paste (garlic used raw needs to be finely minced; adding a little salt on the board helps). Cut the unpeeled potato into 2cm chunks. Cut the onion into thin wedges. Cut the capsicum into small chunks. Trim the beans.
2. Step 2 — Roast potato and onion
   Put one-quarter of the garlic and 3 tsp olive oil in a large bowl, season with salt and pepper and stir to combine. Add the potato and onion and toss to coat. Put the potato and onion on the lined tray, reserving the bowl. Roast for 15 mins.
3. Step 3 — Prep salmon
   SALMON OPTION Meanwhile, combine half the remaining garlic, 3½ tsp Spanish seasoning and 3 tsp olive oil in the reserved bowl. Add the salmon to the spiced oil and turn to coat.
4. Step 4 — Roast vegetables
   Add the capsicum to the tray with the potato and onion and roast for 5 mins. Add the beans and olives and roast for a further 10 mins or until the potato is golden and the vegetables are tender.
5. Step 5 — Cook salmon
   While the vegetables are roasting, 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.
6. Step 6 — Make mojo verde sauce
   Finely chop the parsley, including the stems. Put the parsley, remaining garlic, remaining Spanish seasoning, 2 tbs extra virgin olive oil and 1½ tsp red wine vinegar in a bowl, season with salt and pepper and stir to combine. Divide the vegetables and salmon among plates. Drizzle with the mojo verde sauce to serve.

Allergens

Sulphites, Fish