Salmon fillet with baby potatoes and roasted carrots
Skin-pan-fried salmon fillet with oven-roasted carrots and golden-brown roasted baby potatoes.
On the menu tonight: skin-pan-fried salmon fillet with oven-roasted carrots and golden-brown baby potatoes. Balanced flavors from the deliciously seasoned fish, sweet carrot, and earthy potato. Simple yet delicious!
Preparation
Preheat the oven to 200°C (400°F). Trim the carrots, reserving some of the greens. Halve the carrots lengthwise and place them on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of oil. Roast the carrots in the preheated oven for 15-20 minutes, or until tender.
Marinate the salmon with the Fish Mix for 10 minutes.
Heat a pan with 1 tablespoon of olive oil and fry the potatoes for 8 minutes until golden brown and cooked through. Season with salt and black pepper to taste.
Heat the remaining olive oil in a pan and cook the salmon skin-side down first. Turn the salmon over after 3 minutes and cook for another 3 minutes until cooked through.
Remove the carrots from the oven and serve with the salmon and crispy roasted baby potatoes. Garnish the dish with the carrot greens.
Variatietip
Vervang voor een vegetarische variant van dit gerecht de zalm door een vega visburger.
Ingredients
- 500 g bospeen
- 3 el olijfolie
- 500 g zalmfilet met huid
- 1 zakje Mix voor Vis
- 450 g mini krieltjes
- ¼ tl zout
- ¼ tl Zwarte peper
