Buy pre-made mash potato for less hassle and less washing up. For a dairy free version use olive oil or a healthier alternative, substitute the butter and milk in the mash for 100ml of vegetable stock.
Pre heat the oven to 220c gas 7 fan 200c fan
Glaze the salmon fillets by putting the Puréety Spicy Salt & Pepper glaze in a deep sided dish or tray and coat the salmon on all sides then set aside for the glaze to develop for a minimum of 30 minutes. With the remaining glaze powder add the olive oil then toss the Asparagus and broccoli in the oil and glaze until fully coated
For the mash potatoes, chop the potatoes into equal size pieces, place in a large pan and run cold water on them and wash until the water runs clear. Then boil the potatoes in salted water until cooked and tender. Mash with a potato ricer or hand masher, mix with melted butter and splash of milk.
On a large baking tray, lay out the broccoli and the asparagus then place the salmon on top of the vegetables ensuring there is enough room for the heat to circulate on the tray, ensuring even cookery
Place the cherry tomatoes on the vine on the same tray, cover tightly with foil and cook for 10-15 minutes or until the salmon is cooked
When the mash is cooked and the salmon is nearly ready, mix the chopped herbs and diced pepper into the mash potato
Serve the salmon on the green vegetables with the mash on the side and garnish with the lime and some fresh herbs - enjoy!
Puréety Gourmet Flavours Ltd. was launched in 2007 by award winning chef Gareth Pearson and incorporated as a Limited company early 2009. Initially manufacturing marinades, ready meal sauces and finished products for a number of leading U.K food service providers.
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