Crispy Skin Salmon with Green Salad
There’s nothing more satisfying than a piece of perfectly-cooked salmon... Pan-fried crispy skin on the outside with a soft, flaking centre is the goal here. Paired with a salad full of seasonal veg and roasted sweet potato, we’re sure you’ll agree with us that this dish has it all. Perfect for alfresco dining, park your plate outside, tune out and enjoy each mouthful with delight and vigour.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
400 g
sweet potato
2 fillet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
100 g
snow peas
½ bunch
asparagus
½ bag
baby spinach leaves
½ block
fetta cheese
(Contains: Milk;)
Not included in your delivery
1.5 tbs
olive oil
2 tsp
white wine vinegar
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the sweet potato into 2 cm chunks (unpeeled). Trim the asparagus and halve on the diagonal. Trim and destring the snow peas. Crumble the fetta cheese.
Toss the sweet potato in half of the olive oil and spread out in a single layer on a lined oven tray. Season with salt and pepper and cook in the oven for 25-30 minutes or until tender.
In the last 15 minutes of the sweet potato cooking time, heat an ovenproof frying pan over a high heat. Season the skin side of the salmon with salt and pepper and then add the salmon skin side down to the pan, pressing down firmly with a pair of tongs for 1 minute. Turn the fillets and cook for 1 minute. Turn again and place the salmon skin-side down. Place the frying pan in the oven for the last 8-10 minutes of cooking the sweet potato or until the salmon flakes and is cooked medium rare.
Meanwhile, bring a small saucepan of water to the boil. Add the snow peas and asparagus and cook for 1-2 minutes or until bright green and just tender. Drain and rinse under cold water to halt the cooking process. Transfer the green vegetables to a large bowl with the baby spinach, fetta and roast sweet potato.
In a small bowl, combine the white wine vinegar and remaining olive oil and season with salt and pepper. Pour the dressing over the salad and toss well.
Divide the salad between plates and serve with the crispy skinned salmon on top.
