Salmon & Garlic-Truffle Baby Potatoes
with Rosemary Roast Veg & Gravy
- Fish
- Wheat
- Gluten
- Gluten
- Eggs
- Soy
- Cashew
- Sesame
- Almond
- Fish
- Milk
- Wheat
- May contain traces of allergens
Make this Easter Sunday one to remember with tender salmon served alongside golden baby potatoes roasted in luxe truffle oil. Complete the feast with a medley of rosemary parsnip and carrot, all brought together with a generous helping of rich gravy and fresh parsley for an elevated holiday meal.
Ingredients
280 g
Salmon
(Contains: Fish; )
2
Garlic
2
Parsnip
1
Carrot
1 packet
Rosemary
1 sachet
Gravy Granules
(Contains: Wheat, Gluten; )
1 packet
Truffle Oil
(May be present: Gluten, Eggs, Soy, Cashew, Sesame, Almond, Fish, Milk, Wheat)
1 packet
Baby Potatoes
1 packet
Parsley
Not included in your delivery
1 drizzle
olive oil
½ cup
boiling water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Halve chat potatoes. Crush garlic cloves.
• Cut carrot and parsnip into wedges. • Pick rosemary leaves.
• Place potatoes and garlic on a lined oven tray. Add a drizzle of truffle oil, season with salt and pepper and toss to coat.
• Roast until tender, 25-30 minutes.
• While potato is cooking, place parsnip, carrot and rosemary on a second lined oven tray. Drizzle with olive oil, season and toss to coat.
• Roast for 20-25 minutes, or until golden and tender.
• Pat salmon dry with paper towel and season both sides.
• When the veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate to rest. TIP: Patting the skin dry helps it crisp up in the pan!
• In a medium bowl, combine gravy granules and the boiling water, whisking, until smooth, 1 minute.
• Slice the salmon steak. • Divide salmon, truffle-roasted baby potatoes and rosemary veggies between plates. Spoon gravy over the steak. Tear over parsley to garnish. Enjoy!
