Salmon Steaks with Herbs and Potatoes

I love the flavour of salmon. This recipe requires some preparation time, but is worth it.  Cooking fish stuffed with herbs infuses the flavour during the cooking process, and the convenience of cooking it all in one tray saves time on washing up.

You can leave the potato skins on to save time.

4 salmon steaks (you can use frozen ones, add 5 minutes to cooking time)

2T olive oil

½ cup fresh basil, parsley and thyme roughly chopped

1T lemon rind

5 medium potatoes sliced into 1cm pieces, length ways

2 garlic cloves finely chopped

2T butter

1 ½ cups mushrooms sliced

2 lemons

Preheat the oven to 220C. Line the bottom of a baking tray with olive oil.

Dry the potatoes with paper towel and coat with olive oil, then rub on half the garlic. Season with salt and pepper. Lay the potatoes on the tray and bake for 15-20 minutes.

Sauté the mushrooms and the rest of the garlic in the butter until cooked. Pour over the potatoes

Turn the oven down to 200C. Make an incision into each of the salmon fillets and fill with the herbs and lemon rind. Place the salmon skin side up on top of the potatoes and mushrooms. Bake for 15 minutes. Remove from the oven, squeeze over the lemon juice, season and rest under foil for 5 minutes. Serve with a salad and enjoy!