Peppered Salmon & Oregano Wedges

• Place potato wedges on a lined oven tray. 
Drizzle with olive oil, sprinkle over dried 
oregano, season with salt and toss to coat. 
• Place Brussels sprouts on a second lined  
oven tray. Drizzle with olive oil, season with  
salt and pepper, then toss to coat. Arrange  
cut-side down. 
• Roast potato wedges and Brussels sprouts 
until tender, 20-25 minutes. 

• Meanwhile, pick and tear mint leaves. 
• Finely chop garlic.
• Peel and thinly slice orange into wedges.
• In a large frying pan, heat a drizzle of olive 
oil over medium-high heat. Cook garlic until 
fragrant, 1 minute.
• Transfer garlic oil to a small heatproof bowl, 
then add natural yoghurt and stir to combine. 
Season to taste with salt and pepper. 

• Return frying pan to medium-high heat with a drizzle of olive oil. • Pat salmon dry with paper towel and season salmon generously with salt and the cracked black pepper.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.
TIP: Patting the skin dry helps it crisp up in the pan!

• While the salmon is resting, in a large bowl, mixed salad leaves, roast Brussels, orange, mint and balsamic & olive oil dressing. Season to taste.