Chimichurri Crusted Salmon with Roasted Vegetables

Chimichurri Crusted Salmon with Roasted Vegetables

Chimichurri Crusted Salmon with Roasted Vegetables

Prep Time
5 Minutes
Cook Time
35 Minutes
Ingredients
10
Servings
2
An easy one pan salmon and vegetable tray bake with chimichurri seasoning.
Ingredients
  • 1 sachet Chimichurri Seasoning

  • 125 gram (5 ounce) new potatoes, sliced

  • 2 salmon fillets

  • 25 gram (1 ounce) breadcrumbs

  • 2 tablespoon oil

  • 1 green pepper, chopped

  • 1 yellow pepper, chopped

  • 1 red onion, cut in wedges

  • 75 gram (3 ounce) cherry tomatoes, halved

  • lime wedges to garnish

Key Products
Chimichurri Seasoning

Product Information

£ 1.00/unit,13g

Instructions

  • 1 Pre-heat the oven to 200°C, 400°F Gas Mark 6.
  • 2 Place sliced potato onto a baking sheet, drizzle with 1 tsp oil and toss then bake in oven for 15 minutes.
  • 3 Meanwhile prepare salmon crumb by combining the breadcrumbs, 2 tbs of the Chimichurri Street Food Seasoning and 2 tsp oil in a bowl. Brush the top of the salmon with a little oil then top each with the crumb mixture, pressing firmly to stick.
  • 4 Combine the peppers, onion and remaining Chimichurri Street Food Seasoning with the remaining 2 tsp oil in a bowl and toss to coat. After the potatoes have had their 15 minutes move to one side of the tray and arrange the vegetables on the other. Cook for a further 10 minutes before placing the crusted salmon on top and cooking for a further 10 minutes, or until cooked through.
  • 5 To serve divide between two plates and garnish with lime wedges.