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Chimichurri Crusted Salmon with Roasted Vegetables
Ingredients
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1 sachet Chimichurri Seasoning
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125 gram (5 ounce) new potatoes, sliced
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2 salmon fillets
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25 gram (1 ounce) breadcrumbs
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2 tablespoon oil
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1 green pepper, chopped
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1 yellow pepper, chopped
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1 red onion, cut in wedges
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75 gram (3 ounce) cherry tomatoes, halved
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lime wedges to garnish
Key Products
Instructions
- 1 Pre-heat the oven to 200°C, 400°F Gas Mark 6.
- 2 Place sliced potato onto a baking sheet, drizzle with 1 tsp oil and toss then bake in oven for 15 minutes.
- 3 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.
- 4 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.
- 5 To serve divide between two plates and garnish with lime wedges.
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