INGREDIENTS
2 x 250g Salmon fillet (skin-on)
1 punnet Zucchini, chopped
1 cup Cherry tomatoes
5-6 spears of Asparagus
2 cups Baby potatoes
250ml Clover Sour cream
2-3 cloves Garlic, finely chopped
1 punnet Basil
Drizzle of Clover Olive Pride olive oil
2 -3 sprigs of Thyme
Maldon salt to taste
Method
SALMON
Score the skin and sear skin-side down until crisp. Flip briefly to finish cooking.
VEGETABLES
Roast cherry tomatoes, halved baby potatoes, and asparagus with Clover Olive Pride olive oil, thyme, garlic, salt.
ZUCCHINI PUREÉ
Sauté chopped zucchini in Clover Olive Pride olive oil with garlic and basil. Blend until smooth and season.
HERBED CREAM
Mix Clover sour cream with finely chopped basil and a squeeze of lemon.
PLATING
Spoon purée onto the plate, place salmon fillet on top, add roasted vegetables and a dollop of herbed cream.
CLOVER PRODUCTS USED IN THIS RECIPE
