Easy As Crispy Skin Tasmanian Atlantic Salmon

Ingredients

Scaled for your household (4 portions) · original serves 4

• Potatoes600 g
  scrubbed and cut into 5cm chunks
• Olive oilto taste
  Original recipe breakdown · used in multiple steps

  • Olive oil
  • Olive oil
• Saltto taste
  Original recipe breakdown · used in multiple steps

  • Salt to taste
  • Sea salt
• Black pepperto taste
• Sage1 cup
• Salmon fillets800 g
  skin on
• Snap peas200 g
• Broccolini2 bunch
  trimmed
• Lemon (optional)to taste

Method

1. 1

   Heat the oven to 220°C. Boil potatoes in salted water for 8 minutes, drain and let steam dry briefly. Place on a lined tray, lightly crush, drizzle with olive oil and season. Roast for 15 minutes, turn, add sage and roast for another 15 minutes.

2. 2

   Oil and salt the salmon. In a hot non-stick pan, cook skin side down for about 5 minutes, gently pressing it flat for crisp skin. Turn and cook for 2–3 minutes more, checking your preferred doneness.

3. 3

   Boil snap peas and broccolini in salted water for 2–3 minutes. Serve salmon with potatoes, greens and lemon.