BROWN BUTTER SALMON
Prep 15
Cook 25
Ingredients:
2 Potatoes, cut into 2cm pieces
½ Sweet Potato, cut into 2 cm half-moons
Extra Virgin Olive Oil, drizzled
1 tbsp Italian Herbs
Salt & Pepper, sprinkled
½ Broccoli, cut into florets
4 tbsp Grass-Fed Butter
2 x 150g Wild Salmon Fillets, skin on
2 Garlic Cloves, minced
1 tsp Cumin, sprinkled
½ Lemon, juiced
Fresh Parsley and Chives, chopped to serve
Method:
1. Preheat oven to 190 degrees.
2. Toss potato, sweet potato, olive oil, Italian herbs, salt and pepper in a bowl. Lay vegetables out
on a baking tray and bake for 15 minutes. Flip potato and add broccoli with an additional drizzle
of olive oil to baking tray. Bake for a further 8-10 minutes or until all vegetables are tender and
lightly browned.
3. Meanwhile, heat a medium frying pan on medium heat until pan is hot.
4. Add the butter and allow to melt and coat the pan.
5. Add salmon to pan skin side down and sprinkle with garlic and cumin. Allow to sear until lightly
crisped, approximately three minutes on each side. The butter will brown around the salmon, use
a spoon to occasionally stir the butter and pour on top of salmon whilst cooking.
6. Once cooked, retain the butter and add the lemon juice.
7. Plate roasted vegetable with salmon and drizzle with some of the lemon browned butter.
8. Sprinkle with fresh chives and parsley to serve
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