Scented salmon on roasted vegetables

4 servings

Ingredients

Quantity Ingredient
3 smalls Carrots; halved
6 tablespoons Olive oil
2 Garlic cloves; crushed
1 Red chilli; seeded and finely
; chopped
1 teaspoon Fresh thyme leaves
3 smalls Parsnips; halved
12 larges Shallots; peeled and trimmed
1 small Butternut squash; peeled, seeded and
; cut into quarters
50 grams Unsalted butter
8 Fresh bay leaves
3 tablespoons Chopped fresh chervil
2 Long pieces lime rind and juice of half a
; lime
1 teaspoon Cracked black pepper
4 175 g salmon steaks
Maldon salt and ground black pepper

Directions

Preheat the oven to 190c/375f/Gas 5.

1 Put the carrots in boiling water and blanch for 2-3 minutes. Refresh under cold running water to keep the colour.

2 Place 4 tbsp olive oil in a roasting tin and add the garlic, chilli and thyme. Add all the vegetables including the carrots and toss well to combine.

3 Season generously and bake for 40-45 minutes until completely tender and golden brown, tossing from time to time to ensure they brown evenly. About five minutes before the vegetables are ready, heat the rest of the oil and butter in a large frying pan.

3 Add the bay leaves, lime rind and pepper and cook for two minutes, stirring. Add the salmon and cook for 2-3 minutes on each side for medium- rare.

4 Arrange the roasted vegetables on serving plates and top with the salmon steaks. Stir the chervil and lime juice into the pan juices and spoon over the salmon to serve.

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Recipe by: Food & Drink

Converted by MM_Buster v2.0l.

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