Seared Salmon and Roast Potatoes

There's not many things that make our tastebuds sing as much as the classic combo of fish and perfectly cooked potatoes. But say goodbye to the newspaper-wrapped deep-fried and soggy fish and chips from your childhood and say hello to it's more mature older sibling.

Oily fish like salmon, are great to include in your diet once or twice a week. They are associated with amazing health benefits like protecting against cardiovascular disease, anti-inflammatory, improvements in memory, vision and skin health, not to mention the amazing taste and delicate flavour profile of salmon, which also includes omega-3s, protein and B vitamins.

The potatoes contain Niacin, Vitamin B6 and C as well as Iron, Magnesium, and Potassium.

Finally, the fennel slaw brings a freshness to the meal, balancing out the richness of the salmon and the starchy roast potatoes.

Ingredients

2 fillets of salmon, skinned and pin boned

4 tbsp Olive oil

4 potatoes, cut into quarters

1 Lemon, juiced, plus zest

1 Fennel, thinly sliced, reserve fronds and chop

1 cup white cabbage shredded

4 Brussles sprouts, cut in half

3 baby cucumbers, sliced into rounds

1/2 cup green beans chopped

1/2 cup mint leaves, picked & 2 tbsp chopped

1 cup Greek yogurt (or vegan mayo for dairy free)

1.5 tbsp baby capers, chopped

1.5 tbsp gherkins, chopped

1 Garlic, minced

Crack of pepper

PRODUCTS

1 tsp The Wholefood Pantry Himalayan Crystal Salt

¼ cup The Wholefood Pantry Pepitas

Method

Preheat oven to 200 degrees.
Add potatoes to a pot of water and bring to a boil for 5-7 minutes.
Drain then pour out onto a baking tray, drizzle with 1.5 tbsp oil, salt & pepper, bake for 25 minutes or until golden and crispy.
Meanwhile, prepare the slaw by combining the greek yoghurt, 2 tbsp chopped mint, chopped fennel fronds, chopped baby capers tartare, chopped gerkins, garlic, tsp lemon juice and lemon zest, cracked pepper and a pinch of salt together into a bowl to make the tartare dressing. Taste and correct seasoning.
Place fennel and cabbage in a bowl with 2-3 tbsp of the dressing. Toss to combine. Add more dressing if needed.
Season the salmon, then in a pan on medium heat, add ½ tbsp of olive oil, then add salmon and brussels sprouts flat side down. Cook until golden brown and then turn.
Once salmon is cooked to your liking, serve everything together, topping with pepitas, lemon, mint leaves and fennel fronds, and extra tartare sauce on the side.

1.5 tbsp gherkins - chopped

1 Garlic - minced

1 tsp lemon + zest of whole lemon

Crack of pepper

Pinch of The Wholefood Pantry salt