Prep and cook time: 20 mins
Preheat oven to 180c, fan 160c
This is a quick, easy and very healthy meal! The sauce also goes well with chicken and can be kept for a week in the fridge if covered. Salmon isn't that filling so prep lots of veg and potatoes to go alongside!
Extra virgin oil is used for dressings as is a bit heavier and more flavourful than olive oil
Equipment
garlic crusher
roasting or frying pan to cook salmon
Pan for potatoes and veg with lids
fork
sharp knife
bowl for making sauce
Ingredients
4 salmon fillets
600g New potatoes
A large clove of garlic
A handful of fresh parsley
2 Anchovy fillets
1 lemon
3 tbsp Extra virgin olive oil
Salt and pepper to season
Begin by boiling a kettle.
Chop any large potatoes in half and place potatoes in pan.
Cover in boilng water sprinkle with a little salt place lid on and bring to boil. Turn down to a simmer for 10 mins until a knife gently slides easily into the potato. Drain and keep warm.
Whilst potatoes cooking, place fillets in a roasting tin or frying pan that has an oven proof handle. Smear with a little olive oil and sprinkle with a little salt. Place in the oven for 10 mins.
Meanwhile, place green beans or veg of choice in a pan, cover with boiling water sprinkle a little salt and cook for 6-8 mins until slightly crunchy yet cooked. Then use a colander or seive to drain and place back in pan with lid on to wait.
Chop the parsley finely and add in with salt and pepper to season. Give a good stir. If too lemony add a little more oil.
When the salmon is cooked plate up with potatoes and beans and drizzle the sauce over the fish.
Enjoy!
**Tip** I half, then squeeze the lemon over the bowl in one hand holding the other underneath to collect pips. To get maximum juice I turn the lemon skin inside out
Comments
Post a Comment