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Seared Salmon and Roast Potatoes

with Vegetable Broth
Gluten Free No Dairy Added
recipe-difficulty
Not too tricky
recipe-serves
2
ready-in
60 mins
Seared Salmon and Roast Potatoes

There's not many things that make our tastebuds sing as much as the classic combo of fish and perfectly cooked potatoes. But say goodbye to the newspaper-wrapped deep-fried and soggy fish and chips from your childhood and say hello to it's more mature older sibling. Oily fish like salmon, are great to include in your diet once or twice a week. They are associated with amazing health benefits like protecting against cardiovascular disease, anti-inflammatory, improvements in memory, vision and skin health, not to mention the amazing taste and delicate flavour profile of salmon, which also includes omega-3s, protein and B vitamins. The potatoes contain Niacin, Vitamin B6 and C as well as Iron, Magnesium, and Potassium. Finally, the fennel slaw brings a freshness to the meal, balancing out the richness of the salmon and the starchy roast potatoes.

Main Meals
Mediterranean inspired
Pantry Items
View in metric
  • 2 fillets of salmon, skinned and pin boned
  • 4 tbsp olive oil
  • 1 tbsp Vegetable Broth Garden Veggie
  • 4 potatoes, cut into quarters
  • 1 lemon, juiced, plus zest
  • 1 fennel, thinly sliced, reserve fronds and chop
  • 1 cup white cabbage, shredded
  • 4 brussels sprouts, cut in half
  • 3 baby cucumbers, sliced into rounds
  • 1/2 cup green beans, chopped (about 4 oz)
  • 1/2 cup mint leaves, picked & 2 tbsp chopped
  • 1 cup Greek yogurt (or vegan mayo for dairy free)
  • 1.5 tbsp baby capers, chopped
  • 1.5 tbsp gherkins, chopped
  • 1 garlic clove, minced
  • Crack of pepper
  • 1 tsp Himalayan crystal salt
  • 1/4 cup pepitas (about 1 oz)
  1. Preheat oven to 400°F.
  2. Add potatoes to a pot of water and bring to a boil for 5-7 minutes.
  3. Drain then pour out onto a baking tray, drizzle with 1.5 tbsp oil, salt & pepper, bake for 25 minutes or until golden and crispy.
  4. Meanwhile, prepare the slaw by combining the Greek yogurt, 2 tbsp chopped mint, chopped fennel fronds, chopped baby capers tartare, chopped gherkins, garlic, 1 tsp lemon juice and lemon zest, cracked pepper, and a pinch of salt together in a bowl to make the tartare dressing. Taste and correct seasoning.
  5. Place fennel and cabbage in a bowl with 2-3 tbsp of the dressing. Toss to combine. Add more dressing if needed.
  6. Season the salmon, then in a pan on medium heat, add ½ tbsp of olive oil and Vegetable Broth, then add salmon and Brussels sprouts flat side down. Cook until golden brown and then turn.
  7. Once salmon is cooked to your liking, serve everything together, topping with pepitas, lemon, mint leaves, fennel fronds, and extra tartare sauce on the side.