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5 minutes
35 minutes
40 minutes
- 500g Carisma or washed potatoes, quartered
- 1 lemon, cut into wedges
- 4 skin-on salmon fillets
- 2 red birdseye chillies, quartered lengthways
- 6 thyme sprigs
- 250g vine-ripened cherry tomatoes
- Preheat oven to 200C. Boil potatoes in a large saucepan until tender, about 10 minutes. Drain thoroughly.
- Prepare a large baking pan with baking paper. Place the potato and lemon on the pan, season generously, and bake for about 10 minutes until they turn golden.
- Lay the salmon on top of the potato mixture. Season with chili and thyme. Place the tomatoes around the pan. Bake for 15 minutes until the potatoes are tender and the salmon is cooked to your desired doneness.
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