Ingredients
- Fingerling potatoes 6
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 4 tbsp
- SpinneysFOOD Salt To taste
- SpinneysFOOD Black Pepper To taste
- Fennel bulb 1
- Orange 1
- Rocket leaves 200g
- Lemon juice 1 tbsp
- SpinneysFOOD Scottish Salmon Fillets (250g per piece) 2
- Creamed horseradish 2 tbsp
- Half a lemon Cut into wedges
Nutrition (Per serving)
- Calories 905
- Fat 47.3g
- Saturates 7g
- Protein 67.3g
- Carbs 53.2g
- Sugars 11g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Seared Scottish salmon with roasted potatoes and a rocket, orange and fennel salad
British 10 Mins Prep
- Pre-heat the oven to 180C, gas mark 4. Line a tray with baking paper.
- Cut the fingerling potatoes in half, toss them with 2 tbsp of olive oil and season with salt and pepper.
- Place the potatoes on the tray and bake in the oven for 20-30 minutes or until they’re golden and crispy.
- Thinly slice the fennel. Peel and segment the orange.
- Add both to a bowl filled with the rocket leaves. Toss together with the remaining olive oil, lemon juice, salt and pepper.
- Heat oil in a non-stick pan over a medium heat. Season the salmon fillets with salt and pepper and place in the pan, skin-side down. Cook each salmon fillet 70% through – skin-side down and then flip and cook on the other side. Total cook time should be 10-15 minutes.
- Serve the fillets on top of the potatoes with the salad, horseradish sauce and lemon on the side.