45mins-1hr
800g Scotty Brand Potatoes
2 carrots
4 fillets salmon
2 tablespoons vegetable oil
1 teaspoon dried thyme
½ turnip
2 parsnips
3 teaspoons honey
Preheat the oven to 170°C / 150°C fan oven / 310°F / gas mark 3.
Wash and peel potatoes and vegetables, then cut into small cubes of similar size.
Cook in a pan of boiling water for 10 minutes. 4. Meanwhile, line a baking tray with tin foil and place the salmon fillets onto it.
In a small bowl pour half the oil, add the thyme and mix well. Using a pastry brush or your fingers, spread the oil on top of each fillet of salmon.
Drain the water from the vegetables and place back into the pan. Add the remaining oil to the pan and mix to coat the vegetables.
Spread the vegetables onto another baking tray and drizzle honey over the top. Roast in the oven for approximately 20-30 minutes until the vegetables are beginning to brown.
The salmon should be added to the oven with approximately 15 minutes left to ensure it is ready at the same time as the vegetables.
Once the salmon has cooked remove from oven, and if desired turn the heat up to crisp the vegetables further...
Time Saver Tips: Try roasting the potatoes and carrots without peeling.
