Roasted Spud Lite with Tray Baked Salmon



    • 1/4 cup olive oil
    • 2 tbsp balsamic vinegar
    • 2 cloves garlic, crushed
    • 1 tbsp rosemary, finely chopped
    • Salt flakes and fresh ground black pepper
    • 750g Baby Spud Lite Potatoes, halved
    • 1 large red onion, peeled and cut into wedges
    • 4 lemon thyme sprigs
    • 1 bunch asparagus, trimmed and halved
    • 1 punnet cherry tomatoes
    • 4 salmon fillets, skin on
    • 1 lemon
    • 1/4 cup flat leaf parsley leaves, chopped


Step 1 – Pre-heat Oven

Pre-heat oven to 230°C or 210°C fan-forced.

Step 2 – Make Oil Mixture

In a small bowl, combine olive oil, balsamic vinegar, garlic, rosemary, salt and pepper, whisking to combine.

Step 3 – Cook Vegetables

In a large mixing bowl, combine Spud Lite potatoes, onion and lemon thyme together in a roasting pan and drizzle over half the oil mixture, tossing until combined. Place pan in oven and cook for 20 minutes. Remove from oven.

Step 4 – Add Asparagus

Combine asparagus and tomatoes together in a mixing bowl with remaining oil mixture, tossing to combine. Add to the roasted potatoes and cook for a further 5 minutes

Step 5 – Cook Salmon

Remove from oven and place salmon fillets (skin side down) on top of the vegetables. Return baking tray to oven for a further 15 minutes, or until cooked to your liking.

Step 6 – Serving Time

To serve, squeeze lemon over the salmon and vegetables and sprinkle with fresh parsley.


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Johns Rd,
Virginia SA 5120
(08) 8380 9096




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