Recipe

Lemon roasted salmon with olive mashed potatoes

By adding a Mediterranean twist to a fine comfort food, you can have a classy, hearty meal on the table in under half an hour.

Nov 29, 2014 1:00pm
  • 10 mins preparation
  • 22 mins cooking
  • Serves 4
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Ingredients

Lemon roasted salmon with olive mashed potatoes
  • 1 kilogram potatoes, peeled and chopped into cubes
  • 6 garlic cloves, peeled
  • 1 teaspoon salt
  • 4 salmon fillets (about 180g each)
  • 2 lemons, sliced
  • 4 sprigs fresh rosemary
  • 1/2 cup extra virgin olive oil
  • 1/2 cup pitted black olives, chopped roughly
  • 2 tablespoon chopped fresh parsley

Method

Lemon roasted salmon with olive mashed potatoes
  • 1
    Preheat oven to 220°C (200°C fan-forced). Put potatoes and garlic in a saucepan of cold water with 1 teaspoon salt. Bring to the boil and simmer over medium heat for 12 minutes. Drain well and return to pan. Cover with lid to keep warm.
  • 2
    Meanwhile, place salmon fillets in a roasting tin and season with salt and pepper. Top each fillet with lemon slices and a sprig of rosemary. Tie in place with kitchen string. Drizzle with a little olive oil and bake for 10 minutes.
  • 3
    Using a wooden spoon, mash potato and garlic mixture with remaining oil until roughly mashed but still a bit chunky. Stir in olives and parsley and season to taste.

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