ROASTED SPUD LITE
WITH TRAY BAKED SALMON
SERVES: 4
INGREDIENTS
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
METHOD
1. Pre-heat Oven
Pre-heat oven to 230°C or 210°C fan-forced.
2. Make Oil Mixture
In a small bowl, combine olive oil, balsamic vinegar, garlic, rosemary, salt and pepper, whisking to combine.
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.
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
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.
6. Serving Time
To serve, squeeze lemon over the salmon and vegetables and sprinkle with fresh parsley.
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