Baked Salmon with Garlic Potatoes and Sun-Dried Tomato Paste
This baked salmon is good for some Friday night comfort after a long week.
4 people
60 minutes
5 minutes
Ingredients
- 1 pinch Black Pepper
- 1 drop Olive Oil
- 1 pinch Salt
- 4 - SuperValu Fresh Salmon Darnes
- 1 bunch SuperValu Rocket Leaves to garnish
For the Garlic Potatoes
-
25
g
Butter
softened
-
2
cloves
Garlic
sliced
-
100
ml
Milk
-
200
ml
SuperValu Cream
-
1
pinch
SuperValu Ground Nutmeg
freshly grated
-
900
g
SuperValu Potatoes
peeled and sliced
For the Pesto
-
1
pinch
Black Pepper
-
1
-
Lemon
juice only
-
25
ml
Olive Oil
-
2
tbsp
Parmesan Cheese
grated
-
1
pinch
Salt
-
100
g
Sun Dried Tomatoes in Oil
-
2
tbsp
SuperValu Pine Nuts
toasted
Method
- Preheat the oven to 180°C/gas mark 4. Grease a baking dish with the softened butter.
- To toast the pine nuts, place them in a frying pan without any oil on a high heat and cook until they start to turn golden. Remove from the heat and allow to cool on a cold plate.
- To make the pesto, place everything in a food processor and blend to purée.
- To make the garlic potatoes, put the cream, milk, garlic and nutmeg in a large pan and bring to the boil. Reduce the heat and add the sliced raw potatoes. Simmer for 8 to 10 minutes.
- Place the potatoes and sauce in the greased baking dish. Cover with foil and bake in the oven for 45 minutes, until the potatoes are just tender. Remove the foil and bake for a further 20 mins until the top is golden.
- To bake the salmon, place it on a baking tray, brush with a little oil and season with salt and pepper. Bake in the oven with the potatoes for 12 to 15 minutes, until cooked through.
- To serve, place a portion of the garlic potatoes in the centre of the plate and top with the baked salmon, then drizzle over some sun-dried tomato pesto.
