Garlic Parmesan Salmon & Rosemary Roasted Potatoes

This is a quick and easy weeknight dinner. Herby salmon fillets, seared to form a herby crust, served with a delicious and rich Garlic Parmesan sauce and garlicky Rosemary Roasted Potatoes.

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Preheat the oven to 200°C/ 400°F.
Roast the potatoes. Add the baby potatoes, olive oil, rosemary, garlic, salt and pepper to a baking dish, mix until the potatoes are coated all over, then roast for 30-35 minutes, flipping the potatoes once or twice throughout the cook time.
Meanwhile, coat the salmon fillets in the olive oil, smoked paprika, garlic granules, Italian herbs, chilli flakes, salt and pepper.
Heat the remaining olive oil in a large, non-stick pan, sear the salmon fillets over a medium-high heat for 3-4 minutes, flip the salmon and cook for 2 minutes before removing from the pan. Melt the butter in the same pan, sauté the shallot and garlic for 2-3 minutes, stirring regularly, then stir in the cream and stock until combined. Add the lemon juice, parsley, stir once more, then place the salmon fillets back in the pan, skin side down, cover and simmer for 10 minutes, over a low heat.
Remove the salmon fillets from the pan, stir in the parmesan, taste for seasoning and then you are ready to serve! I served mine with alongside some wilted spinach.

Ingredients

Rosemary Roasted Potatoes:

  • 500g of baby potatoes - washed and cut into halves.
  • Tbsp of extra virgin olive oil.
  • A few sprigs of fresh rosemary.
  • 5-6 garlic cloves, unpeeled.
  • Salt and pepper, to taste.

Seared Salmon:

  • 2 salmon fillets.
  • Tsp of extra virgin olive oil, for coating.
  • Tsp of smoked paprika.
  • Tsp of garlic granules.
  • A pinch of Italian herb seasoning.
  • A pinch of chilli Flakes.
  • Salt and pepper, to taste.
  • 1/2 tbsp of extra virgin olive oil, for searing the salmon.

Garlic Parmesan sauce:

  • Tsp of unsalted butter.
  • 1 echallion shallot - finely chopped.
  • 100ml of Single cream
  • 150ml of vegetable or chicken stock.
  • A squeeze of lemon juice
  • A handful of fresh parsley - finely chopped.
  • 15g of parmesan - grated.

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