Preheat the oven to 200°C, fan 180°C, gas 6. Line a baking tray with baking paper and place the salmon on the tray, skin side up. Season the skin well.
Lemony salmon with cheesy roasted savoy cabbage
Ingredients
6
servings
-
- 700 - 1 kg
- 1
- 2 tbsp
- 50 g
- 2 tbsp
- 1 tbsp
- 50 g
-
To serve
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Preparation
Cut the savoy cabbage into 6 wedges and place in a roasting tray. Drizzle over the oil and toss to make sure the wedges are well coated. Season well. Grate the parmesan and then sprinkle some parmesan under each cabbage wedge for punch and sit the wedge back on top.
Place the savoy wedges on the top shelf and place the salmon on the shelf below. Roast for 25-30 minutes, until the salmon is cooked through and the cabbage starts to crisp.
Meanwhile, whisk together the olive oil, lemon zest and juice for zing. Season well. Finely chop the parsley and walnuts and add to the dressing.
Remove the skin from the salmon, flip over and transfer to a plate. Pour over the dressing for crunch and serve with the roasted cabbage and baby potatoes on the side.
