Weeknight Tuscan Salmon

Nutrition per serve

Ingredients

• 2clov garlic
• 2pcs small sweet potato
• 150g green beans
• 30g pitted kalamata olives
• 1bunch parsley
• 10g Tuscan seasoning
• 2pcs Tasmanian salmon fillets
• 20g butter
• 10ml olive oil

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Put 20g butter in a bowl to soften. Crush or finely chop 2 garlic cloves. Cut the unpeeled sweet potatoes into 2cm chunks. Trim the beans. Finely chop half the olives. Finely chop the parsley leaves, including the stems.
2. Step 2 — Roast sweet potato
   Put the sweet potato on the lined tray. Scatter with 1 tsp Tuscan seasoning, drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Roast for 20 mins.
3. Step 3 — Make olive butter
   Meanwhile, add the garlic, chopped olives and parsley to the butter and stir to combine. Put 1 tsp Tuscan seasoning* in a large bowl and season with salt and pepper. Add the salmon and turn to coat.
4. Step 4 — Bake salmon and beans
   Add the beans to the tray with the sweet potato. Put the salmon on the veggies, then spread the olive butter over the top of the salmon. Bake for 5 mins or until the sweet potato and beans are tender and the salmon is cooked to your liking (see Kitchen 101).
5. Step 5 — Serve up
   Divide the salmon and veggies among plates, scatter with the remaining olives and enjoy!
6. Step 6 — Kitchen 101
   Not sure if your fish is cooked through? Simply use a fork or the tip of a knife to take a peek inside the thickest part of the flesh; if it comes apart easily, the fish is cooked.

Allergens

Milch, Sulfit, Fisch