Roasted purple potatoes with miso, pan-fried salmon and spinach

  • Roasted Violet Queen potatoes with miso, pan-fried salmon and spinach Roasted Violet Queen potatoes with miso, pan-fried salmon and spinach
Season
Spring/Summer
Skill level
Simple
Preparation Time
5 minutes
Cooking Time
30 minutes
Serves
Serves 2

Ingredients

  • 300g purple potatoes
  • Olive oil, to drizzle
  • 20g miso paste
  • 10g sesame seeds
  • 2 salmon filets
  • 10g butter
  • Juice of half a lemon
  • Toasted sesame oil, to drizzle
  • Half a bag of fresh spinach
  • Sea salt and black pepper

Method

  1. 1Preheat your oven to 180°C / Fan 160°C / Gas 4.
  2. 2Cut the potatoes in half and place in an ovenproof dish, drizzle with olive oil and season with salt and pepper. Place the potatoes in the preheated oven for 15 minutes.
  3. 3After 15 minutes cooking, remove the potatoes from the oven, coat in the miso paste and give the pan a shake. Place the potatoes back in the oven for a further 10-15 minutes or until cooked.
  4. 4Whilst the potatoes are cooking, season the salmon with salt and pepper. Heat the butter in a frying pan and fry the salmon skin side down for a couple of minutes then turn the salmon over and continue frying until cooked (6-8 minutes). Once cooked, squeeze the juice of half a lemon over the salmon.
  5. 5Place the spinach in a saucepan with the toasted sesame oil and cook on a low heat until wilted.
  6. 6Once everything is cooked, assemble on a plate and sprinkle the sesame seeds over the potatoes.