Prep time: 10 minutes
Cook time: 40 minutes
There’s nothing better than crispy skin salmon and rustic roast potatoes. This easy as recipe will have you come back to time and time again.
4 x 200g Tasmanian Atlantic Salmon fillets, skin on
200g sugar snap peas
2 bunches broccolini, trimmed
fresh lemon to serve
Crushed sage potatoes
600g roasting potatoes, scrubbed and cut into 5cm chunks
sea salt and freshly ground black pepper
1 cup sage leaves
First things first, preheat your oven to 220 C. Now, par-cook the potatoes in a large pot of salted boiling water for 8 minutes. Drain well, leave to sit in the colander for a couple of minutes to get rid of any excess water – this’ll make ‘em super crispy. Then place them on a tray lined with baking paper and squish each potato with the back of a spoon or fork to lightly crush. Drizzle generously with olive oil, season and roast for 15 minutes. Turn the potatoes, add sage and cook for another 15 minutes.
Using your hands, rub each salmon fillet with olive oil and sprinkle with salt. Heat a large, non-stick fry pan over a medium-high heat and cook the fillets, skin side down for 5 minutes. If you want super crispy skin push down each fillet with an egg flip. Now turn and cook for another 2-3 minutes – the salmon should still be pink in the centre.
Meanwhile, toss the sugar snap peas and broccolini into a large pot of salted boiling water for 2-3 minutes. Now you’re ready to plate up. Serve with a wedge of lemon if you’re feeling a bit fancy.