Ingredients

4 Servings

Meat & Seafood

  • Wild Atlantic Salmon 680 g

Spices

  • Black Pepper 3 pinches

  • Salt 2 1/2 tsp

Produce

  • Parsley 1/2 bunch

  • Fresh Oregano 1/2 bunch

  • Red Onion 1/2

  • Lemon 1

  • Courgettes 2

  • Fresh Thyme 1 sprig

  • Garlic Cloves 3

  • Anya Potato 680 g

Pantry

  • Olive Oil 125 ml

Canned/Bottled Goods

  • Pickled Capers 1 Tbsp

Preparation

  1. Preheat

    Preheat the oven to 220C.

    Connect Oven
  2. Cook Potatoes

    Season potatoes on prepared baking sheet. Cook for 25 minutes, cut side down.

    • 1 pinch Black Pepper
    • 1 1/2 Tbsp Olive Oil
    • 1/2 tsp Salt
    • 680 g , halved Anya Potato
  3. Season & Cook Salmon

    Season salmon. Cook for 10 - 15 minutes, let rest for 5 minutes.

    TIP: Why rest? Because proteins continue to cook once removed from the oven!

    • 2 Tbsp Olive Oil
    • 1 pinch Black Pepper
    • 1/2 tsp Salt
    • 680 g Wild Atlantic Salmon
  4. Cook Courgette

    Toss courgette with olive oil, thyme, & garlic. Season with salt & pepper. Cook for 12 minutes.

    • 1/2 tsp Salt
    • 1 sprig , leaves removed Fresh Thyme
    • 1 Tbsp Olive Oil
    • 1 pinch Black Pepper
    • 2 , 1/4" circles Courgettes
    • 3 , minced Garlic Cloves
  5. Flavour Creation

    Combine all ingredients in a small bowl.

    • 1 Tbsp , finely chopped Pickled Capers
    • 1/2 bunch , finely chopped Fresh Oregano
    • 1/2 bunch , finely chopped Parsley
    • 1/2 tsp Salt
    • 1 , zested and juiced Lemon
    • 60 ml Olive Oil
    • 1/2 , finely diced Red Onion
  6. Plate, Serve and Enjoy!

    Pair with good music.

    • 240 ml Salsa Verde

Nutrition

  Amount per
serving
Daily value percentage
Calories 650 kcal  
Total Fat 39 g 50%
Total Saturated Fat 6 g 29%
Unsaturated Fat 33 g  
Cholesterol 95 mg 31%
Sodium 1600 mg 70%
Total Carbohydrate 34 g 12%
Fiber Total Dietary 7 g 25%
Sugars Total 5 g  
Protein 39 g 78%
Vitamin C 66 mg 70%
Calcium Ca 153 mg 10%
Iron Fe 5.5 mg 30%
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By Innit Culinary Team