MainsGeorgia Salamat

Honey Roasted Salmon

MainsGeorgia Salamat
Honey Roasted Salmon

The Dish

Honey roasted salmon with seasonal roasted vegetables

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The Recipe

Step 1

Preheat oven to fan 200 degrees.

Step 2

Peel the onion and cut each onion into 8 segments. Slice the leeks into pieces around 2cm thick. Squish the garlic still in the skin with the back of a knife.  Add the carrots, onion, leeks and garlic to a baking tray.  

Step 3

In a small bowl mix together the olive, honey, mustard and salt and pepper.  Drizzle ¾ of the dressing over the veg and stir well to ensure even coating.  Roast for 20 mins.  

Step 4

Marinade the salmon fillets in the rest of the dressing.

Step 5

Cut each of the beetroot bulbs into 6 segments.  Roughly chop the chestnuts.  Remove the veg from the oven and stir in the beetroot, chestnuts and cranberries. 

Lay the salmon fillets on top and roast for another 10-15 mins depending on the size of your fillets. 

Step 6

Remove from oven. Sprinkle with chopped parsley, feta, a squeeze of lemon and lemon zest. 

 

The Ingredients

  • 2 leeks 

  • 250g pack pre cooked beetroot

  • 300g Baby rainbow carrots 

  • 2 red onions

  • 150g vacuum packed pre cooked chestnuts 

  • 100g cranberries 

  • 6 cloves garlic 

  • 2 tbsp olive oil 

  • 1 tbsp wholegrain mustard 

  • 1 tbsp honey 

  • Salmon fillets

Top with

  • Small bunch of parsley, finely sliced

  • Handful of pomegranate seeds

  • Crumbled feta 

  • Squeeze of lemon