Oven roasted potatoes, cherry tomatoes with green asaparagus and pan fried crispy skin salmon drizzled with basil oil (and of course seasoned with lemon salt 😉
Roasted potatoes & veggies with pan fried salmon
Oven roasted potatoes, cherry tomatoes with green asparagus and pan fried crispy skin salmon drizzled with basil oil (and of course seasoned with lemon salt 😉
- 500 g baby potatoes
- 1/2 garlic bulb, skin on
- 400 g cherry tomatoes on vine
- 200 g green asparagus
- 2 pieces of salmon, skin on
- 1 handful fresh basil
- 1/2 cup good quality olive oil
- Pepper & Salt
Preheat the oven to 220 Celsius, coat the potatoes in a few drops of olive oil, pepper and salt.
Add a few sprigs of rosemary and a few whole cloves of garlic, skin on, and place in the oven.
After 20 minutes add the tomatoes and asparagus and roast for a further 10 minutes
At this point you can add the salmon skin down to a non stick frying pan, on medium to high heat.
It takes about 7 minutes till it’s done, turn occasionally to get some colour on the other side.
The basil oil is exactly that: basil and oil blitzed up with a pinch of salt and pepper. Make sure it’s tasty oil though!
To make this dish even easier and less washing up you can also roast the salmon in the same oven dish, but I’m a huge fan of crispy salmon skin and find the best way to achieved that is in a frying pan. This dish would also be great with bimi in stead of asparagus, a drizzle of balsamic vinegar reduction and some torn basil for example.