Baked Spicy Salt & Pepper Salmon Fillet with Herby Mash Potato
Perfect for a simple meal for two. Salt & Pepper glazed salmon fillet baked with broccoli & asparagus, served with a herb and roasted red pepper mash potato
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.
Cooking Method
- 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!
Ingredients
- 2 Salmon Fillets
- 600g Maris Piper Potatoes , Peeled
- 40g Butter
- Splash of Milk
- 125g Asparagus Tips
- 200g Tender Stem Broccoli , Trimmed
- 1 Sprig Fresh Mint , Chopped
- 2tbsp Fresh Coriander , Chopped
- 2 Roasted Red Peppers in Brine , Diced finely
- 2tbsp Olive Oil
- 220g Cherry Tomatoes on the Vine
- 1 Lime , Halved
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