|1 kg kg||baby potatoes baby potato||
|3 tbsp tbsp||olive oil olive oil||
|1 tsp tsp||hot paprika hot paprika||
|600 g g||frozen whole side of salmon with lemon & dill frozen whole side of salmon with lemon & dill||
|cut lengthways into quarters|
Whole side of lemon & dill salmon with smoky shallot hassleback potatoes
Preparation time: 0:05 min
So simple to prepare, this recipe requires few ingredients, but really delivers on flavour. Created by influencer@amysheppardfood, this recipe would work well as a delicious alternative to Sunday lunch.
- Lay the potatoes out on a roasting tray. Starting at one end of the potato, use a sharp knife to carefully slice almost all the way through. Continue cutting into the potato, creating slices all the way across, roughly 1-2mm apart. Mix the olive oil with the paprika and use a pastry brush to paint the potatoes all over. Keep any remaining oil. Sprinkle with salt and pepper and set aside
- Cover a baking tray with tin foil, before placing the still frozen fish in the centre. Loosely wrap the fish in the foil. Place the fish and potatoes in an oven preheated to 200°C for 20 minutes.
- Remove the potatoes from the oven. Brush them again with the oil, before adding the shallots to the tray. Drizzlethe remaining oil over the shallots and use your hands to ensure they’re all coated. Sprinkle with salt and pepper and return to the oven. Roast the potatoes and fish for a further 25 minutes.
- The fish will be soft, flaky and the potatoes will be crisp on the outside and soft on the inside. Serve with tenderstem broccoli or asparagus.