Category: Banting Recipes, Dinner, Dinner, Dressing, Healthy Recipes, Heart Healthy Recipes, Life Style Recipes, Light Dinners, Lunch, Lunch, Meal Times, Recipes, Seafood Recipe, Summer Recipes, Vegetarian
Cuisine: African, European, Italian/USA, Mediterranean, South African
Cooking Method: Oven
Yields:
2 Servings
Difficulty: Easy
Prep Time: 20 Mins
Cook Time:
10 Mins
Total Time:
30 Mins
Salmon infused with Herbs.
Ingredients
Adjust Servings
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INGREDIENTS:
- INGREDIENTS FOR BITTER GREENS WITH CITRUS DRESSING:
Instructions
-
METHOD:
- 1. Preheat the oven to 210 degrees. Blend the Lemon Zest and Sea Salt in a small bowl with your fingers. Toss the Potatoes on a large baking sheet with Black Pepper and 2 tablespoons of Olive Oil and arrange them in a single layer. Roast the Potatoes for 25 minutes then remove the baking sheet from the oven and toss with the Lemon-Salt mixture. Return to the oven and continue to roast until the potatoes are golden brown and tender when pierced with a sharp knife about 5 minutes more. Transfer half the potatoes to a container and reserve for the Bean and Potato Salad
- 2. While the potatoes are roasting, season the Salmon Fillets with Salt & Pepper. Mix together the Tarragon, Parsley, Basil, Garlic and the remaining tablespoon of Olive Oil in a medium bowl. Spread the herb mixture over the Salmon Fillets and place the salmon in a small baking dish. Roast until the fish is flaky and almost cooked through about 10 minutes. Remove the dish from the oven and cover with aluminum foil and set aside to rest for 10 minutes.
- 3. In a small bowl whisk together the Zest and Juice from the lemon and Orange with the Mustard and Olive Oil. Season with Salt & Pepper. Add the frisée mixed greens and parsley leaves to a medium bowl and drizzle half of the dressing over (reserve the rest for the green salad)Toss to coat and season with Salt & Pepper.
- 4. To serve place a Salmon Fillet on each plate and drizzle with lemon juice. Divide the potatoes and dressed salad between the two plates and serve.
