Rosemary wild salmon with Brussels sprouts and potatoes

Ingredients

For 1 serving

• Wild salmon160 g
• Brussels sprouts180 g
• Potatoes180 g
• Rosemary2 g
• Garlic1 clove
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: fish,

In season: October – March

Method

1. Preheat a fan oven to 210 °C. Wash the Brussels sprouts, remove any damaged outer leaves and halve them; peel the potatoes and cut into roughly 2 cm cubes.
2. In a baking tray toss the sprouts and potatoes with half the oil, the rosemary, crushed garlic, salt and pepper, and spread them in a single layer with the sprouts cut side down.
3. Roast for 25 minutes, turning halfway, until the potatoes are golden and the sprouts tender and browned at the edges.
4. With 8 minutes to go, pat the wild salmon dry and salt it. Heat the remaining oil in a non-stick pan over medium-high heat and cook it for 3 minutes per side, skin side first, until golden outside and just pink in the centre: being lean, it dries out if overcooked.
5. Serve the salmon with the roast vegetables.