Name: Salmon roasted with carrots, orange and rosemary
Total time: 1 h 30 min
Yield: 6
Ingredients: 1 large orange; halved; 4 tbsp olive oil; 2 cloves garlic; finely chopped; 2 tsp finely chopped root ginger; 1 tsp ground coriander; 6 thick salmon steaks; salt; freshly ground black pepper; 1 kg rainbow carrots; thickly sliced; sprig rosemary; fresh thyme leaves; to garnish

Ingredients

Method

Serves : 6

Time needed : 1h 30m

Difficulty : Easy

Elevate your family dinner or next gathering with this flavoursome roasted salmon recipe. Marinated in an orange, garlic and ginger sauce, this perfectly roasted and juicy salmon is sure to become your new go-to salmon recipe. Pick-up your ingredients from your local Stockland centre, and start cooking!

Ingredients

Method

Ingredients

1 large orange; halved

4 tbsp olive oil

2 cloves garlic; finely chopped

2 tsp finely chopped root ginger

1 tsp ground coriander

6 thick salmon steaks

salt

freshly ground black pepper

1 kg rainbow carrots; thickly sliced

sprig rosemary

fresh thyme leaves; to garnish

Ingredients

Method

1. Preheat the oven to 220°C (200°C fan) | gas 7.

2. Juice half the orange and cut the other half into wedges.

3. Mix the orange juice with 1 tbsp of oil in a shallow bowl and add the garlic, ginger and ground coriander to make a marinade.

4. Season the salmon steaks, then turn in the marinade to coat. Leave to marinate while you cook the carrots.

5. Put the carrots and rosemary in a large roasting tin and drizzle with the remaining 3 tbsp oil. Season with salt and pepper, then toss until well coated.

6. Cover the roasting tin tightly with foil and roast for 45 minutes, stirring halfway through.

7. Uncover the carrots, stir well and arrange the salmon steaks and orange wedges on top. Pour over any remaining marinade from the bowl, then return the tin to the oven.

8. Roast for 15 minutes or until the salmon has turned opaque with just a touch of translucent pink in the centre. Garnish with fresh thyme and serve immediately.

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