Roast Salmon with Pink Fir Apple Potatoes & Beet Slaw
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Total: 50 mins
Pink fir apple potatoes are a seasonal treat, whose nutty flavour goes deliciously sweet when roasted. We’re serving them with tender fillets of organic salmon and a rainbow slaw made with crisp apples, leafy kale and earthy beetroot.
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750 kcal
(per portion)
Ingredients you'll need
  • 1000g pink fir apple potatoes
  • 2 red onion
  • 2 beetroot
  • 2 apple
  • 200g kale
  • A handful of dill, leaves only
  • 2 garlic clove
  • 2 lemon
  • 4 salmon fillets
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 3 tbsp olive oil
You'll need
  • Large roasting tin
  • Vegetable peeler (optional)
Step by step this way
  • 1.

    Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the pink fir potatoes and slice them into bite-size pieces (no need to peel them). Add the potatoes to a large roasting tin with a pinch of salt and pepper and 1 tbsp olive oil. Toss to coat, then slide into the oven to roast for 30 mins.

  • 2.

    Meanwhile, peel and thinly slice the red onion. Scrub the beetroot and coarsely grate it (no need to peel it, unless you prefer to). Quarter the apple and slice out the core. Grate the apple. Strip the kale leaves off their tough cores and shred them. Finely chop the dill leaves and stalks.

  • 3.

    Slide the onion, beetroot, apple, dill and kale into a large bowl. Mix and set aside.

  • 4.

    Peel the garlic and grate it into a small bowl. Grate in the lemon zest and squeeze in the juice. Add 1 tbsp olive oil and a little salt and pepper. Stir to make a dressing, then pour it into the bowl of veg and scrunch with your hands for 1-2 mins to dress the veg and wilt the kale. Set aside.

  • 5.

    When the potatoes have roasted for 30 mins, turn them over. Make 2 gaps in the potatoes and add the salmon fillets, skin-side up. Drizzle over 1 tbsp olive oil and add a little salt and pepper. Slide the tin back into the oven for 12-15 mins, till the fish is flaky and cooked through.

  • 6.

    Divide the fish and potatoes between 2 plates and serve with the beetroot slaw on the side.

  • Tip

    Purple Alert
    Beetroot turns things purple: fact. To keep your kitchen, hands and clothes un-purple, grate the beetroot onto a plate or a board you can wash straight away, and wear gloves and an apron.

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