Salmon with vegetables and mint sauce

2 desiree potatoes

1 medium sweet potato

Oil spray

Garlic powder

1 leek, white part only

2 pieces of salmin, or lean beef stakes

1 punnet Flavorite cherry tomatoes

Baby spinach leaves

Fesh mint leaves to taste

Bottled mint sauce


Preheat oven to 180C. Wash and clean potatoes and leak. Slice potatoes into 1cm slices. Spray oven proof tray with oil and dust with garlic powder. lay potato slices on tray, spray with oil and place in oven.

Cut leek lengthways into four pieces, then cut in half. Add to tray of potatoes and return to oven until all pieces are cooked through and slightly brown (the leeks cook quickest so put them in 15 minutes before you need them

Heat frying pan with oil, dust salmon with garlic powder then cook to taste. Do not clean pan. Cut cherry tomatoes in half, then place in pan, cut side down and cook until well done but still retain their shape. Place baby spinach on plate then layer with potatoes and leek. Place salmon on top, then add cooked tomatoes. Finish with mint leaves and drizzle with mint sauce.


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