SALMON AND JERUSALEM ARTICHOKES SALAD

Try this bursting-with-flavour salad showcasing pan-seared salmon, roasted Jerusalem artichokes and roasted garlic dressing. 

Ingredients (serves 2):

• 2 salmon filets

• 450 g Jerusalem artichokes 

• 1 tbsp dried rosemary

• 100 g rocket

• 1 lemon 

• Olive oil

• Salt and pepper  

Method: 

Heat the oven to 190 C/170 fan/5 gas mark. Scrub clean the Jerusalem artichokes to remove any dirt. Cut into chunks and put them in a roasting tin with the split garlic bulb and rosemary. Coat everything with olive oil and season with salt and pepper. Roast for 40 minutes until tender inside and crispy outside. Finish on the oven grill setting for 5-6 minutes, until golden. 

Pat dry your salmon filets in a clean tea towel or with kitchen paper. Season with salt and pepper. Heat 3-4 tbsp of olive oil in a nonstick frying pan over medium-high heat until hot and shimmering. Place the salmon skin side down in the pan. Use a spatula to flatten the salmon for 10 seconds each. Cook on low-medium heat for 4-5 minutes, until crisp and golden. Flip the fish on the other side and cook for 2 minutes. Turn off the heat and add a squeeze of lemon juice. Squeeze the softened garlic cloves from their skins and mix with 3 tbsp of olive oil and the juice of ½ lemon. 

Divide the rocket into plates, add the salmon, Jerusalem artichokes and garlic dressing.