Oven baked Salmon & Cherry Tomatoes
with roasted potatoes
Ingredients
200 grams
Salmon
(Contains Fish)
125 grams
Cherry Tomatoes
500 grams
Baby Potatoes
½ sachet(s)
Italian Herbs
2 unit(s)
Garlic
40 grams
Salad Leaves
1 sachet(s)
Balsamic Glaze
(Contains Sulphites)
1 unit(s)
Peaches
100 grams
Greek Style Cheese
(Contains Milk)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
1 tbsp
Oil
Nutrition Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan/gas mark 9.
Cop the potatoes into 2cm chunks. Pop them in a large oven dish. Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes. Roast on the top shelf of the oven for 25 mins.
Meanwhile, halve the peach and remove the pit. Cut each half into quarters. Peel the garlic cloves (keep them whole).
Crumble the greek style cheese into small pieces.
In a salad bowl, combine 1 tbsp oil (double for 4p) with the balsamic glaze, a pinch of salt and pepper. Mix well to combine.
Just before serving, toss the salad leaves and the peach through the dressing.
After 25 mins of roasting the potatoes, mix them with the cherry tomatoes, garlic cloves, half the Italian herbs and half the greek style cheese (double both for 4p).
Put the salmon on top. Season with salt and pepper.
Bake in the to shelf of the oven for another 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
Once the veg and salmon are cooked, remove the salmon onto plates.
Mash the garlic with a fork and mix with the veg.
Serve the salad and roasted veg beside the salmon.
Finish with a sprinkle of remaining Greek style cheese on the salad.
