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Slow-Cooked Salmon Bake
A slow-cooked New Zealand bake with stir-fried salmon fillets, pumpkin, silverbeet and kumara, finished with mint sauce and lemon, served over roast potatoes.
Ingredients
Instructions
Season the salmon fillets and stir-fry them over medium-high heat until well browned, about 9 minutes.
Add the pumpkin, silverbeet and kumara, cooking until softened, about 8 minutes.
Stir in the mint sauce and lemon for 3 minutes.
Roast the potatoes separately until golden.
Let the salmon simmer for about 7 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the roast potatoes, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
