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.
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
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.
To serve, squeeze lemon over the salmon and vegetables and sprinkle with fresh parsley.
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Virginia SA 5120
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