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Roast Tasmanian Salmon With Crispy Parsnips & Potatoes (serves
4)
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Ingredients:
4 x 120gms Salmon fillets
440gms peeled potatoes, thinly sliced
220gms parsnips, peeled & thinly sliced
2 tbsp light olive oil
4 sprigs of fresh thyme
4 green onions, trimmed & washed
Lemon wedges for garnish
Salt & ground black pepper
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Method:
Pre-heat the oven to 220°C.
Lightly grease baking dish.
Spread potatoes & parsnips - drizzle with 1tbsp olive oil.
Bake for about 20mins until vegetables begin to soften.
Flip vegetables & continue to cook for a further 10mins.
Place Salmon on top of potatoes, thyme sprigs & green onions.
Season with salt & pepper.
Drizzle over a little oil and bake for a further 8-10mins until
Salmon is cooked.
Serve with lemon wedges on the side.
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