Quick & Easy

Roasted salmon and warm potato salad

roasted salmon and warm potato salad



1.Preheat oven to 200°C/400°F.
2.Place potato on a baking-paper-lined oven tray; spray potato with oil, season. Roast, uncovered, for 30 minutes.
3.Cut fish into quarters, place on top of potatoes; roast, uncovered, for about 15 minutes or until potato is browned lightly and tender and salmon is cooked as desired.
4.Meanwhile, combine buttermilk, juice, mustard, anchovy, gherkin, parsley and garlic in a small bowl; season to taste.
5.Boil, steam or microwave asparagus, snow peas and beans separately until tender; drain. Rinse under cold water; drain.
6.Combine watercress, potato, asparagus, snow peas, beans and fish on serving plates; drizzle with buttermilk dressing.

You could buy 4 x 75g salmon fillets instead of the larger fillet. The yellow beans add some colour to the dish; if unavailable use green beans.


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