Baked salmon with cauliflower and thyme potatoes

Ingredients

For 1 serving

• Salmon fillet130 g
• Cauliflower200 g
• Potatoes120 g
• Extra virgin olive oil5 g
• Thymeto taste
• Saltto taste
• Black pepperto taste

Contains: fish,

In season: October – March

Method

1. Heat a conventional oven to 200 °C. Remove the cauliflower leaves and break it into florets of about 3 cm; peel the potatoes and cut them into roughly 2 cm cubes.
2. In a baking tray toss the cauliflower and potatoes with almost all the oil, the thyme and a pinch of salt.
3. Roast for 20 minutes, turning halfway, until the vegetables start to colour.
4. Pat the salmon dry, salt it, rub with the remaining oil and nestle it skin side down among the vegetables.
5. Cook for another 10–12 minutes, until the salmon is opaque at the edges and just pink in the centre and the cauliflower is charred. Serve with a grind of black pepper.