Easy Salmon & Cheesy Roast Potatoes
with Sweet Capsicum Salad & Smokey Aioli
- Milk
- Fish
- Soy
- May contain traces of allergens
- Crustaceans
- Molluscs
It’s a classic, it’s a favourite for all, it’s the answer to your cravings, a steaming plate of fish and potato chunks. A must-have side of cheesy potato and sweet capsicum salad adds the perfect finishing touches, meaning that you won’t be needing that takeaway menu anymore.
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Cheddar Cheese
(Contains: Milk;)
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Molluscs.)
1
Capsicum
2
Potato
1 packet
Plant-Based Smokey Aioli
(Contains: Soy;)
1
Tomato
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until just tender, 20-25 minutes. • In the last 5 minutes of cook time, remove from oven, sprinkle with Parmesan cheese and bake until golden and crisp, 5 minutes. TIP: If your oven tray is crowded, divide between two trays TIP: If your tray is getting crowded, divide the potato between two trays!
• When potatoes have 10 minutes remaining, pat salmon dry with paper towel. • Place salmon on a second lined oven tray, lightly coat or spray with olive oil, and season on both sides. • Bake until salmon is just cooked through, 8-12 minutes.
• While the fish is cooking, thinly slice tomato into wedges. • Thinly slice crunchino• In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add tomato, crunchino and baby spinach leaves. Toss to coat. Little cooks: Take the lead by tossing the salad!
• Divide salmon, Parmesan potato chunks and salad between plates. • Serve with smokey aioli. Enjoy!
