Seared Salmon with Roasted Sweet Potato & Beetroot

Seared Salmon with Roasted Sweet Potato & Beetroot

Cooking time


1. Preheat oven to 220°C (200°C fan-force) Line a baking tray with baking paper. Place the potato and beetroot on the prepared tray and drizzle with 2 tbsp ofCobram Estate Garlic & Rosemary oil. Bake for 25-30 minutes or until crisp and golden.

2. Heat a medium frying pan over a medium heat and toast the macadamias for 2-3 minutes or until golden. Set aside. Rub the salmon with the remaining Garlic & Rosemary oil and season with salt and black pepper. Heat the pan and cook the salmon over medium heat for 2- 3 minutes on each side or until cooked to your liking.

3. Meanwhile, lightly steam or microwave the broccolini until tender. Place the salmon on plates and top with a dollop of pesto. Sprinkle with the macadamias. Serve with roasted potato & beetroot, steamed broccolini and lemon wedges.

Ingredients Chevron Icon

4 potatoes, chopped into 1cm cubes

2 beetroot, chopped into 1 cm cubes

¼ cup (60ml) Cobram Estate Garlic & Rosemary Extra Virgin Olive Oil

30g raw macadamias, chopped

4 x 150g salmon fillets, skin on

⅓ cup (80ml) pesto sauce (home made or store bought)

2 bunches broccolini

1 lemon, cut into wedges