This is a delightful and effortless weeknight meal that pairs blueberries with salmon, served with warm potatoes and a sweet, refreshing, crunchy slaw. If you like, you can cook the potatoes and salmon in separate trays or in a large tray together (just add the salmon to the pan once the potatoes are nearly cooked through). The time to cook the salmon depends on the thickness of the salmon and also on how well cooked you would like it!

INGREDIENTS: 

• 4 x fillets of salmon

• 2 x punnets blueberries

• 1 x quarter red cabbage

• 2 x beetroots (raw, skin peeled and ends removed)

• 600g kipfler potatoes (washed, keep skin on)

• 1 x lemon (zest and juice)

• 1 tbsp maple syrup

• Olive oil

• Salt

METHOD 

1. Preheat the oven to 180°

2. Slice the potatoes lengthways into wedges. Spread the potatoes onto a baking tray lined with baking paper. Drizzle with olive oil and salt and place onto the lowest level of the oven. Cook for approximately 30 minutes or until golden brown.

3. Meanwhile place the salmon fillets into a baking tray lined with baking paper and sprinkle with salt and a drizzle of olive oil. In a large bowl combine the blueberries with the lemon juice and the zest. Evenly divide the blueberry mixture into 4 amounts and top each salmon fillet with the blueberry mixture. Place into the oven onto the top level and cook until the salmon has completely cooked through – approximately 7 minutes.

4. Grate or use a mandolin to thinly slice the red cabbage and the beetroot. Place in a large mixing bowl and add the maple syrup, a drizzle of olive oil and salt. Mix through well.

5. Once the potatoes are cooked and golden brown, serve with the salmon and the slaw on the side.

Prep time: 15 minutes

Cook time: Potatoes – approximately 30 minutes, Salmon – approximately 7 minutes

Serves: 4

Recipe by Anastasia Zolotarev. Click here to see her blog and here to follow her on instagram.