Seared Scottish salmon with roasted potatoes and a rocket, orange and fennel salad

Seared Scottish salmon with roasted potatoes and a rocket, orange and fennel salad

British
10 mins Prep

Make it at home or try this delicious dish at the Media One Hotel’s Qwerty restaurant throughout January

Created by Spinneys
Prep time 10 minutes
Serves 2
Cuisine British
Diet Healthy
Preparation Easy
Nutrition (per serving)
Calories 905
Fat 47.3g
Saturates 7g
Protein 67.3g
Carbs 53.2g
Sugars 11g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Ingredients

Cooking Instructions

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1

Pre-heat the oven to 180C, gas mark 4. Line a tray with baking paper.

2

Cut the fingerling potatoes in half, toss them with 2 tbsp of olive oil and season with salt and pepper.

3

Place the potatoes on the tray and bake in the oven for 20-30 minutes or until they’re golden and crispy.

4

Thinly slice the fennel. Peel and segment the orange.

5

Add both to a bowl filled with the rocket leaves. Toss together with the remaining olive oil, lemon juice, salt and pepper.

6

Heat oil in a non-stick pan over a medium heat. Season the salmon fillets with salt and pepper and place in the pan, skin-side down. Cook each salmon fillet 70% through – skin-side down and then flip and cook on the other side. Total cook time should be 10-15 minutes.

7

Serve the fillets on top of the potatoes with the salad, horseradish sauce and lemon on the side.