· 2 x 100-150g pieces of salmon (or trout)
· 2 large white potatoes (I used Dutch cream)
· 4 cups of green seasonal veggies (i.e. broccoli, capsicum, zucchini, kale, snow peas, beans, spinach etc.)
· Olive oil
· Salt & Pepper & fresh herbs if desired
Preheat the oven to 220 degrees Celsius. Brush and/or rinse the potatoes. Chop each potato in half, four times: so you end up with eight pieces from each potato. This means that it will cook much quicker. Place the chopped potato on a lined baking tray and drizzle with olive oil & salt. Transfer the tray to the oven and leave to cook for approx. 30 -40 minutes. You may want to flip the potatoes half way through.
When the potatoes are almost cooked to your liking (you can even wait until they are perfectly cooked then turn the oven off and leave them in there to stay warm), start getting the rest of the dish ready. In a small pan, drizzle a little olive oil and place the salmon in the pan. Put a lid on the pan and leave to sauté for 3-4 minutes on medium heat.
After about 2 minutes has passed: place another small pan on the stove on medium heat, and pop in your chopped green veggies with a drizzle of olive oil. Place a lid on and leave to sauté.
Flip the salmon over and put the lid back on the pan, and leave to sauté for a further 3-4 minutes. Keep an eye on the veggies: tossing as required for even browning.
Once ready: dish everything up evenly between two plates. Serve with a squeeze of fresh lemon or lime juice over the salmon. Fresh herbs add great flavor to the veggies, as does pepper. For those obsessed with sauces: a little aioli or mayo (1 tsp.) can be added for dipping the potatoes into.
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