Salmon fillet with roast vegetables
27/6/2011
Serves 4
The salmon will continue to cook for a few minutes after it's removed from the oven.
Ingredients
| 1 | Lemon juice |
| 3 tbsp | Extra virgin olive oil |
| 2 to taste | Salt & freshly ground pepper |
| 1 tbsp | Fresh thyme |
| 1 | Parsnip |
| 2 | Carrots |
| 1 | Fennel bulb |
| 650 g | Boneless salmon fillets |
| 2 garnish | Fresh herbs |
Directions
- Preheat oven to 200C. In a small bowl mix together the lemon juice, olive oil, salt, pepper and herbs. Toss the parsnip(peeled and cut into sticks), carrots(peeled and cut into sticks) and fennel bulbs(cut into quarters) in the flavoured oil to coat evenly.
- Place vegetables in a baking dish and roast in the oven for 20 to 25 minutes, until they are golden and tender.
Set vegetables aside and keep warm. - Reduce oven to 180C. Season the flesh of the salmon with salt and pepper. Drizzle with a little olive oil. Place the salmon fillet (skin on, bones and sinew removed, cut into 4 equal portions) in the pan, skin side down. Cook for 5 to 8 minutes depending on how well cooked you like your salmon.
- Serve salmon with a sprinkle of herbs, the vegetables on the side and some steamed greens.
Wine Match
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