OMG this lemon-shallot sauce is a perfect match for salmon!
1 medium-sized potato, thinly sliced
2 tbsp extra-virgin olive oil
Freshly ground black pepper
1 shallot or 1/4 small white onion, finely chopped
Juice of 1/2 lemon
A handful of kale, coarsely chopped
1 skin-on salmon fillet
Heat oven to 230°C. On a baking sheet, toss potatoes with 1 tablespoon oil, salt and pepper. Arrange in an even layer and roast for 10 minutes.
In a small bowl, toss shallot (or onion) with lemon juice, salt and pepper, set aside.
In another small bowl, toss kale with olive oil, set aside.
Season salmon with pepper, nestle among potatoes and continue roasting for 15 minutes or until salmon is opaque throughout and potatoes are golden brown and tender.
Add kale to the baking sheet and roast for 3-5 minutes more.
Serve salmon with kale and potatoes. Serve lemon juice mixture over salmon.
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