Hi, this recipe is from the food company Tasty, I first found this recipe on their Instagram and then looked for it online on their website. I doubled all quantities to make this for 4 people instead and it worked fine, except I would suggest that you don't need to double the herb crust as it makes quite a lot. Also, if you are doubling, you may need to boil the veg because there wasn't much space in the oven for the salmon with the extra potatoes. My family all loved this meal, even my younger sister, which is such an achievement, and my mum even said it was like something from a restaurant. The potatoes were such a good idea and were really fun to make, if you have younger children, this could be something to do with them, as all you have to do is squash the potatoes down. As well as this, adding the crust to the salmon is really simple as well. Feel free to use the crust recipe on other fish/meats/meat alternatives, it may also be nice on a salad dressing, just be careful as it may be a bit tart if not cooked. Enjoy!!!
Dietary Info:
-Contains Dairy {You don't have to do the parmesan and if you wanted to, you could always use a Vegan cheese alternative, also the butter can easily be replaced with a dairy-free margarine}
-No Nuts
-No Gluten
-Unsuitable for Vegetarians or Vegans {You can substitute the fish for tofish or I know you can make a meat alternative with banana blossom as well or even a plant-based tune could work with the dressing drizzled over the top}
SERVES: 2 people {double/half/multiply for more/less servings}
Ingredients:
Garlic Smashed Potatoes:
-12 baby gold potatoes
-2tbsp butter
-1/2 tsp salt
-1/2 tsp pepper
-3 cloves garlic
Herb Crusted Salmon:
-2 salmon fillets
-5 cloves garlic
-1 cup fresh parsley (10 g)
-2tbsp fresh chives
-2tbsp fresh dill
-1/2tsp salt
-1/2tsp pepper
-2tbsp olive oil
-1/4 cup lemon juice (60 mL) {I used lime juice}
-1 bunch asparagus { I also did some tender stem broccoli for my sister, who isn't a fan of asparagus}
-parmesan cheese, optional, to taste
Method:
1:For the Garlic Smashed Potatoes - Boil potatoes in a medium pot for 15-20 minutes or until tender. {I did mine for 40mins, over a medium heat, so they were super soft and easy to squash.}
2:Place boiled potatoes on a parchment covered oven tray and smash each potato down leaving the skin intact. {I used a potato masher to squish each individual potato down}
3:Mix melted butter, garlic, salt and pepper and brush mixture onto potatoes. {I used a paint brush as I no longer have a pastry brush}
4:Bake at 425˚F /220˚C/200℃ fan/Gas7 for 15-20 minutes or until crispy.
5:Garnish with thyme. {If you like, I forgot the thyme}
6:For the Herb Crusted Salmon - In a small bowl combine parsley, chives, dill, olive oil, garlic, salt, pepper and lemon juice. {I also, blitzed it in a hand blender}
7:Place salmon and asparagus on parchment covered oven tray. {Or you can boil the veg}
8:Drizzle with olive oil and garnish with salt and pepper.
9:Spoon herb mix onto salmon fillets and coat evenly.
10:Bake at 425˚F /220˚C/200℃ fan/ Gas 7 for 12-14 minutes.
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