2 Huon Salmon Fillets Butter Lemon Mixed Herbs Salt Sweet Potato Carrots Beetroot Red Onion Red Capsicum Green Capsicum Brocolini
Preheat oven to 180c. Wash, peel and roughly chop sweet potato, carrots, and beetroot. Peel & chop onion. Chop capsicum (removing seeds). Place all vegetables (except capsicum) in a baking tray lined with baking paper. Drizzle oil, season with salt & pepper, and place in oven for 30 minutes. Place each Huon Salmon fillet on an individual piece sheet of al-foil (skin side down). top each fillet with a knob of butter and a sprinkle of mixed herbs, season with some salt & pepper, then place slice of lemon either side off the fillet before closing al-foil around fillet to make a parcel. Place in baking tray lined with baking paper. Add chopped capsicum around salmon parcels, drizzle with oil and place in oven for approx 15-20mins once vegetables have been roasting for 30mins. Remove from oven and serve salmon and roasted capsicum with your choice of greens.
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