No fish option - salmon fillets are replaced with chicken schnitzels.
Set oven to 220ºC. Cut potatoes into 3-4 cm pieces and broccoli into florets (include the stem!). Place in a saucepan with water and bring to the boil. Simmer for 10-15 minutes or until soft. Drain and return to saucepan.
2. Make ricotta dollop
Crush 1 garlic clove and finely chop parsley to yield 2 tbsp. Combine with ricotta, 1 tbsp olive oil and juice from 1/2 lemon (see notes). Season to taste with salt and pepper.
3. Roast the salmon
Rub salmon fillets with oil, 1 tsp oregano, salt and pepper. Place on a lined oven tray (skin side up) and cook for 8-10 minutes or until cooked to your liking.
4. Toss the salad
Chop lettuce, slice tomatoes, ribbon carrot and cucumber. Toss together in a bowl and dress with olive oil and juice from remaining lemon (optional, use to taste).
5. Make the mash
Mash potatoes and broccoli with 2-3 tbsp butter. Season well to taste with salt and pepper.
6. Finish and plate
Cut any remaining lemon into wedges. Serve salmon fillets with green mash, salad, ricotta dollop and lemon wedges.
If you prefer, you can dice and roast the potato for 15 minutes then add the broccoli and salmon to the tray for another 10 minutes.
Blend the ricotta dollop for a smoother consistency.
No fish option - salmon fillets are replaced with chicken schnitzels. Cook in a frypan for 4-5 minutes on each side or until cooked through.
Medium potatoes, 2
Garlic, 1 clove
Parsley, 1/3 bunch *
Ricotta, 1/3 tub *
Salmon fillets, 2 packets
Gem lettuce, 1 *
Lebanese cucumber, 1
From your pantry
Olive + oil/butter for cooking, salt, pepper, dried oregano