Ingredients
- Garlic 4 cloves
- Spinneysfood Fresh Parsley A handful
- Spinneysfood Fresh Coriander A handful
- Fresh oregano A handful
- Lemons 2
- Spinneysfood Crushed Chilli ½ tsp
- Spinneysfood Organic Red Grape Vinegar 4 tbsp
- Spinneysfood Mediterranean Extra Virgin Olive Oil 125ml & 2 tbsp
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Black Pepper Freshly ground, to taste
- Salmon 4 fillets (150g-200g each)
- Broccoli 1 head, large
- Spinneysfood Baby Potatoes with Garlic-Herb Butter 1
Nutrition (Per serving)
- Calories 633
- Fat 45g
- Saturates 6g
- Protein 39g
- Carbs 19g
- Sugars 4g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Chimichurri salmon with baby potatoes and lemon-roasted broccoli
Mexican 10 Mins Prep · 20 Mins Cook
- Preheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper and set aside.
- To make the chimichurri, mince 2 garlic cloves and finely the parsley and coriander. Juice a lemon. Combine the garlic, herbs and red chilli flakes. Stir in the vinegar, 125ml olive oil, salt, pepper and lemon juice until well mixed. Set aside.
- Arrange the salmon fillets on the baking tray and generously brush the chimichurri over. Slice the broccoli into florets, mince 2 garlic cloves and zest the lemon. Place the florets into a large bowl and toss with 2 tbsps olive oil, garlic, lemon zest and season with salt and pepper. Spread the broccoli out in an even layer on the baking tray along with the salmon and roast for 15 minutes until golden and tender.
- Cook the baby potatoes according to the package instructions in the microwave.
- When ready to serve, plate the salmon fillets alongside the roasted broccoli and baby potatoes with garlic-herb butter. Drizzle the remaining chimichurri sauce over the salmon and potatoes for extra flavour.