Chimichurri Crusted Salmon with Roasted Vegetables
An easy one pan salmon and vegetable tray bake with chimichurri seasoning.
Ingredients
Preparation
Pre-heat the oven to 200°C, 400°F Gas Mark 6.
Place sliced potato onto a baking sheet, drizzle with 1 tsp oil and toss then bake in oven for 15 minutes.
Meanwhile prepare salmon crumb by combining the breadcrumbs, 2 tbs of the Chimichurri Street Food Seasoning and 2 tsp oil in a bowl. Brush the top of the salmon with a little oil then top each with the crumb mixture, pressing firmly to stick.
Combine the peppers, onion and remaining Chimichurri Street Food Seasoning with the remaining 2 tsp oil in a bowl and toss to coat. After the potatoes have had their 15 minutes move to one side of the tray and arrange the vegetables on the other. Cook for a further 10 minutes before placing the crusted salmon on top and cooking for a further 10 minutes, or until cooked through.
To serve divide between two plates and garnish with lime wedges.
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