Salmon with Pisto de Verduras
with paprika roasted potatoes
The quantities provided above are averages only.
Ingredients
200 grams
Salmon
(Contains: Fish)
1 unit(s)
Bell Pepper
2 unit(s)
Garlic
1 unit(s)
Courgette
1 pack(s)
Passata
1 unit(s)
Lemon
2 sachet(s)
Paprika
(Contains: Mustard)
1 sachet(s)
Vegetable Stock
1 sachet(s)
Dried Oregano
500 grams
Baby Potatoes
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
½ tsp
Sugar
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 240°C/220°C fan/gas mark 9. Chop the potatoes into 2cm chunks (peeling optional).
Pop the chunks onto a large (lined) baking tray. Drizzle with oil, paprika, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through. TIP: Use two baking trays if necessary.
Trim the courgette, then quarter lengthways. Chop widthways into small pieces.
Halve the pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm pieces.
Peel and grate the garlic (or use a garlic press).
Slice the lemon horizontally into thin slices.
Place a pan medium-high heat with a drizzle of oil. Add the courgette, garlic and pepper into the pan. Season with salt and pepper and fry, stirring occasionally for 6-8 mins.
Meanwhile, lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper. Arrange the lemon slices onto the fish. Roast the salmon on the middle shelf until cooked through, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
To the pan of veggies, add the oregano, passata, stock and 1/2 tsp sugar (per 2P). Cover and cook for 4-5 mins. Add a splash of water, if required to loosen the sauce. Season to taste with salt, pepper and sugar.
Divide the roasted potatoes and salmon between plates. Serve the Pisto de Verduras alongside.
