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Lemon Mint Salmon & Veg Roast

January 24, 2016
salmon and vege

One of the pleasures of living in Nelson, New Zealand is the easy access to quality seafood. Salmon has become one of my favorite fish and I love experimenting with new recipes.

  • 2 large (or 3 medium) potatoes, chopped
  • 1 red onion, chopped
  • 4 tbsp olive oil
  • 2 salmon filets
  • 10 asparagus spears
  • Handful of mint leaves
  • Handful of basil leaves
  • 2 handfuls of cherry tomatoes
  • 1 lemon (squeezed)

Heat oven to 425 degrees F (220 degrees C). Roast potatoes, onion, and 1 tbsp olive oil for 20 minutes. Add asparagus and roast for 15 minutes.

Toss in cherry tomatoes and nestle the salmon in the centre. Mix lemon juice, 3 tbsp olive oil, mint and basil in small bowl. Drizzle over salmon and veggies. Roast for 10-15 minutes – stay close, as salmon tends to bake quickly.

Enjoy!

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